Pimento Cheese Dip
Pimento cheese is a classic Southern cheese spread made with simple ingredients that, when combined, is hard to resist. If you can’t find pimento you can substitute roasted red peppers. This recipe is heavy on the cream cheese which makes the dip extra creamy, but you can easily customize the amounts to suit your own tastes.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: approximately 8 servings 1x
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Ingredients
Scale
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces cream cheese, cut into pieces
- 1/4 cup mayonnaise
- 7 ounce jar pimento or roasted red peppers, drained
- 1 teaspoon kosher salt
Instructions
- Place half of the shredded cheese in a food processor. Add the cream cheese, mayonnaise, peppers, and salt. Process until combined and smooth.
- Transfer the mixture to a bowl, add the rest of the shredded cheese, and stir to combine. Cover the bowl and chill the pimento cheese for at least an hour or so to allow the flavors to develop.
Notes
You can make pimento cheese ahead (up to a few days before is good) and leftovers will keep in the refridgerator for up to two weeks, although I find it’s best to use it up within a week. Be sure to keep in an airtight container.
Recipe adapted from The New York Times
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 218
- Sugar: 1.8g
- Fat: 19.5g
- Carbohydrates: 3.4g
- Fiber: 0.3g
- Protein: 7.7g
Find it online: https://www.girlgonegourmet.com/pimento-cheese-dip/
