Name: Celery Logs with Pimiento Cheese
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT2H35M0.000S
Yield: 72 pieces
Ingredients: 8 ounces cream cheese; 1 cup mayonnaise; 2 tablespoons Dijon mustard; 2 tablespoons adobo sauce from canned chipotles in adobo; 1 teaspoon freshly ground black pepper; 1 pound sharp Cheddar, grated; 1 pound Monterey Jack cheese, grated; 2 tablespoons fresh dill fronds; Two 4-ounce jars diced pimientos, drained; 1 teaspoon kosher salt; 24 celery stalks, cut into 3-inch pieces; Garnish suggestions: raisins, sriracha, walnuts, cranberries

Directions

Combine the cream cheese, mayonnaise, Dijon, adobo and black pepper in the bowl of an electric mixer and mix until totally combined.
Add the Cheddar and Monterey Jack and mix gently until combined. Using a rubber spatula, scrape down the sides of the bowl to ensure all the ingredients are mixed together.
Chop 1 tablespoon of the dill. Add the chopped dill and pimientos to the mixture, then season with salt and mix. Place into a container with a tightly fitting lid and refrigerate until firm, at least 2 hours.
Mound the pimiento cheese into the celery segments. Garnish to your liking with raisins, sriracha, walnuts, cranberries and dill fronds. Serve immediately or return to the refrigerator until ready to serve.

On Tonight

Celery Logs with Pimiento Cheese

Categories:

Related Pages