Baked Pimento Cheese Spread

Recipe printed from

Baked Pimento Cheese Spread
chiknpastry recipe, inspired by Chef & the Farmermakes ~3 cups

this ain't no store-bought tub of pimento cheese spread, that's for sure. you could make the pimento cheese without the sausage and eat it cold, like i was forced to during my childhood (although now, i'd probably like it), or you can add the sausage, which is what the folks at Chef & the Farmer do - hence the recipe.

2 T onion, small dice
1 clove garlic, minced
8 oz hot sausage (Jimmy Dean)
1 8oz package Neufchâtel cheese
1 c extra-sharp cheddar cheese
1 c gruyere cheese
1 4 oz jar diced pimentos, rinsed & drained
2 T mayo
1/4 t kosher salt
pinch of fresh ground pepper
1/4 t cayenne pepper

for serving: thinly sliced and toasted baguette, veggie sticks, crackers, etc.

heat skillet over medium-hi heat. add garlic and onion, and cook for 1-2 minutes or until soft. add sausage and cook until browned completely. let cool, and use paper towels to remove as much fat/drippings as possible from the sausage.

meanwhile, make the pimento cheese. in a large bowl, combine Neufchâtel cheese through cayenne pepper, and using a mixer on medium speed, blend thoroughly. add salt and pepper to taste.

preheat oven to 350 F. add sausage mixture to pimento cheese and mix together. bake in an ovenproof dish for 15-20 minutes, until browned on top and bubbly.