Pimento Cheese Dipis a classic southern recipe that’s rich, creamy, and easy to whip up. This “caviar of the south” is the perfect dip for crackers or veggies, and tastes heavenly on burgers, sandwiches, and even grilled cheese.
Add the cream cheese, mayonnaise, garlic powder, paprika, and red pepper flakes to the bowl of a food processor and pulse until they are fully combined, about 30 seconds.
Next, add the cheddar cheese, jalapeños (if desired), and pimentos. Pulse just to combine; you don’t want to chop the cheese too much.
Enjoy the pimento cheese as desired with cracker, veggies, or as a spread. Store in an airtight container in the fridge for up to five days.
Notes
Shred the cheese yourself: this step is important! Use a block of sharp cheddar and shred it yourself for the best taste and texture. It will taste so much better than pre-shredded cheese!
For best texture: make sure your cream cheese is completely softened so it fully incorporates. You don’t want to end up with lumps of cream cheese in your pimento cheese.
To lighten it up: Mayonnaise adds a bit of richness, but feel free to use sour cream for a lighter swap.
To make it spicy: I used red pepper flakes and jalapeño to spice up the pimento cheese, but you can use anything you like; hot sauce, different peppers, etc. Or you can leave out the jalapeño if you don't want your pimento cheese to be spicy.
The best cheese for pimento cheese dip: Sharp cheddar is my favorite cheese (and the most classic) to add, but feel free to add any kind of cheese you like.
Where to find pimentos: you can find pimentos in most grocery stores either with the olives or jarred peppers.