Pistachiomento Cheese

Day PartSnack
Menu PartAppetizer/Small Plate
Cuisine TypeAmerican

Chef Robert Del Grande

Cafe Annie


Chef Robert Del Grande puts a little crunch into a classic pimento cheese spread by incorporating pistachios into the blend. The iconic Southern spread gets a Tex-Mex accent with the addition of serrano chiles. Serve a big dish with accompanying crackers to feed spectators throughout the big game.


8 oz. shelled pistachios

8 oz. cream cheese

4 tbsp. mayonnaise

2 tbsp. extra virgin olive oil

2 tbsp. fresh lime juice

2 serrano chiles, stemmed, seeded and minced

½ cup cilantro sprigs

¼ tsp. salt

Pinch black pepper

8 oz. sharp cheddar cheese, grated

¼ cup crushed or finely chopped pistachios



1. In food processor, combine the 8 ounces pistachios, cream cheese, mayonnaise, olive oil, lime juice, chiles, cilantro, salt and pepper. Process until well blended.

2. Transfer mixture to mixing bowl; stir in cheddar cheese until fully incorporated. Scoop pistachiomento cheese to a glass bowl or crock. Dust surface with crushed pistachios; garnish with a cilantro sprig. Serve with crackers.

Photograph courtesy of California Pistachio Growers

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