Pimento Cheese Dip Recipe
This creamy, tangy Pimento Cheese Dip comes together in 10 minutes — a Southern favorite that’s perfect for parties, game days, or snacking.
Ingredients
- 1 cup mayonnaise
- 8 ounces grated sharp white cheddar
- 8 ounces grated sharp cheddar
- 4 ounces drained pimentos
- salt, to taste
- Ground cayenne pepper, to taste
- 1 teaspoon lemon juice, (optional)
- ¼ cup pickled jalapeños, small diced (optional)
- Crackers for dipping
Instructions
- Add all the ingredients except for the crackers to a large bowl.
- Fold everything together using a spoon or spatula.
- Serve in a bowl alongside the crackers or other dippers of your choice, such as carrot or celery sticks
Notes
The most important tip I can give you is to let the assembled dip chill before serving. I know, I know… It’s too good to resist! But by refrigerating the dip for at least 1 hour, you’ll have better-developed flavors and a thicker, more spreadable consistency. Keep those thick, sturdy crackers close so you can start scooping as soon as the dip is ready.
Grate the cheese: You can technically use pre-shredded cheese here, but many contain anti-caking agents (a powdery coating that can affect the cheese's flavor). I like to avoid these as much as possible, which is why I’ll always grate the cheese right from the block. It only takes a few seconds.
Customize it: This dip is great with chopped green onions, crispy bacon, finely grated onion, or fresh chives or parsley stirred in. Add a drizzle of hot sauce for an extra spicy kick.
For a milder dip: I like the subtle heat from the cayenne and jalapeno slices. If that doesn’t sound so great to you, you can omit the cayenne, skip the jalapeños, or substitute them with sweet cherry peppers, banana peppers, or roasted red peppers for added sweetness.
Bake it: I’ll make baked pimento cheese dip when it’s cold outside. I simply dump the assembled dip into a small baking dish, cast-iron skillet, or hollowed-out bread bowl, top it with extra cheese, and bake it at 350°F for 15 minutes, or until it’s hot and bubbly.
Make-Ahead: This dip actually tastes even better when it’s made ahead of time. I like to make it an hour in advance, but you can prep it up to 2 days ahead and keep it covered in the fridge.
How to Store: Keep the leftover dip covered in the fridge for up to 5 days.
How to Freeze: This dip does not freeze well.
Nutrition
Calories: 427kcalCarbohydrates: 3gProtein: 14gFat: 40gSaturated Fat: 14gPolyunsaturated Fat: 13gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 68mgSodium: 622mgPotassium: 85mgFiber: 0.4gSugar: 1gVitamin A: 1035IUVitamin C: 15mgCalcium: 405mgIron: 1mg