Description

This Best Ever Pimento Cheese Dip is a crazy creamy, addictive Southern classic that’s perfect for entertaining or snacking. Made with a blend of softened cream cheese, sharp and mild cheddar, tangy mayonnaise, diced pimentos, and a touch of flavorful spices, this dip is rich, cheesy, and full of savory goodness. It can be enjoyed with crackers, veggies, or used as a spread in sandwiches.

Ingredients

Scale

Cheese Mixture

6 oz cream cheese (softened)
1 cup sharp cheddar cheese (freshly grated)
1 cup mild cheddar cheese (freshly grated)
½ cup mayonnaise (full-fat works best)

Flavorings

½ cup diced pimentos (drained well)
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
½ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon black pepper
Salt (to taste)

Optional Additions (choose one)

1–2 tablespoons pickled jalapeños (finely chopped)
A pinch of cayenne for heat
1 teaspoon hot sauce

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Instructions

Combine cream cheese and mayonnaise: Add the softened cream cheese and mayonnaise to a mixing bowl. Stir until the mixture is completely smooth, creamy, and well blended.
Fold in cheddar cheeses: Gently fold in the freshly grated sharp and mild cheddar cheeses until they are evenly combined without overmixing, keeping the texture slightly chunky.
Add flavorings: Stir in the diced pimentos, Dijon mustard, Worcestershire sauce, garlic powder, smoked paprika, and black pepper carefully to blend all the flavors through the cheese mixture.
Mix thoroughly: Stir gently until the dip is fully mixed, creamy, but still has a pleasant, textured consistency from the grated cheeses and pimentos.
Taste and adjust seasoning: Sample the dip and add salt as needed. If desired, incorporate one optional heat addition such as pickled jalapeños, cayenne pepper, or hot sauce to your preferred spice level.
Chill before serving: Cover the bowl tightly and refrigerate the dip for at least 30 minutes to let the flavors meld and develop for the best taste experience.

Notes

For best results, use freshly grated cheddar instead of pre-shredded cheese to avoid clumping.
The dip can be made up to 24 hours ahead and stored covered in the refrigerator.
Serve with crackers, sliced baguette, fresh vegetables, or as a spread for sandwiches.
Adjust heat level with optional additions according to your personal taste preference.
Allow the dip to come to room temperature for about 10 minutes before serving if refrigerated for longer periods.