Mortadella Pimento Cheese

I had a mortadella pimento cheese at Coppa in the south end of Boston a few weeks back and I knew immediately that I was going to be making it asap. It tastes so good and was really easy to make and it turned out to be the perfect simple but unique app to make for a party. Mixing the mortadella into a pimento cheese mixture gives it such new dimension of flavor and a great richness.
It's so easy, just put everything into the food processor. I crushed the garlic and chopped the jalapeno, but other than that everything can just go in as-is.
Give it a good pulse so that is isn't perfectly smooth. You want texture on this.
Yup!
I liked pita chips best with this.
The texture and body was so thick from the extra fat content in the mortadella. Everyone kept asking "is there ham or salami in this dip?"

Mortadella Pimento Cheese

  • 7 Ounces Jarred Pimento Peppers (drained)
  • 1 Clove Garlic
  • 1.5 Cups Cojita Cheese
  • 8 Ounces Cream Cheese
  • 1/4 Cup Mayo
  • 1/4 Pound Mortadella
  • 1 Jalapeno

Instructions

  1. Crush the garlic. Rough chop the jalapeno and keep or remove the seeds depending on how spicy you want it. Put everything into the food processor. Pulse until chunky but fairly smooth. Serve with pita chips or toast.