Pimento cheese dip
Classic Southern pimento cheese with freshly grated sharp cheddar, creamy mayo, sweet pimentos and a kick of cayenne. Scoop with crackers and celery.
- Prep
- 15 min
- Cook
- No cooking
- Serves
- 8
- Per serve
- 460 kcal
Ingredients
Method
Grate the cheddar on the large holes of a box grater or with the shredding disc of a food processor. Block cheese makes a much creamier dip than pre-shredded.
Drain the pimentos in a sieve and press out the excess liquid.
In a large bowl, stir together the mayonnaise, cayenne, garlic powder, onion powder and a good grind of black pepper. Add the cheddar and pimentos and mash and stir with a sturdy spatula until it's creamy but still has some texture.
Taste and add salt or more cayenne. Pile into a bowl and serve with crackers and celery sticks.
Tips
- Keep it in a cooler until serving and don't leave it out in the sun for more than 2 hours.
- Leftovers make a great grilled cheese or burger topping, and keep in the fridge for up to 5 days.
- Some cheddar is made with animal rennet; look for one labeled vegetarian if that matters to you. Use gluten-free crackers to make it gluten-free.
