Pimento Cheese Dip
Yield: 3 cups (8-10 appetizer servings)
Total Time: 45m + chilling
Cheese with a touch of the Midwest!
Accompaniment: Crostini, Pickled Red Onions, Cured Meats, and Simple Salad with Red Wine Vinaigrette
Ingredients
- 10 oz. extra-sharp cheddar cheese, freshly finely grated (fine side of a box grater)
- 1 (8 oz) pkg cream cheese, large dice, softened
- 2 (4 oz) jars diced pimento peppers, drained (reserve 1 tsp liquid), squeezed dry through cheesecloth
- 1 medium jalapeño pepper, roasted, ribs and seeds removed, diced
- sunflower oil, for lightly coating
- 3 tbsp mayonnaise
- 1 tsp reserved pimento liquid
- 1 tsp Worcestershire sauce
- 1 tsp reduced-sodium soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp red wine vinegar
- ½ tsp ground black pepper
Instructions
Step 1: Gather all of the ingredients and preheat the oven to 425°F/220°C.
Step 2: Lightly oil the jalapeño and place it on a foil-lined sheet pan.
Step 3: Roast the jalapeño on the middle rack for 15 mins, flipping every 5 mins.
Step 4: Cover the roasted jalapeño with a bowl and let it steam for 15 mins to loosen the skin. Peel, remove ribs and seeds, dice, and set aside.
Step 5: Add the softened diced cream cheese to a large mixing bowl.
Step 6: Using a stand mixer or heavy-duty hand mixer, beat the cream cheese on MEDIUM speed for 3 mins, until fluffy.
Step 7: Scrape down the sides of the bowl and add the mayonnaise.
Step 8: Beat on MEDIUM speed for 3 mins.
Step 9: Scrape down the bowl again and add the reserved pimento liquid, Worcestershire sauce, soy sauce, garlic powder, onion powder, red wine vinegar, and ground black pepper.
Step 10: Beat on MEDIUM speed for 3 mins until fully combined.
Step 11: Gradually add the finely grated cheddar cheese, mixing lightly after each addition.
Step 12: Once all the cheddar is incorporated, beat on HIGH speed for 5 mins.
Step 13: Scrape the sides of the bowl again.
Step 14: Beat on HIGH for 5 mins more.
Step 15: Scrape the bowl again.
Step 16: Use a flexible spatula to stir the cheese dip thoroughly.
Step 17: Add the diced jalapeño and drained pimentos and gently fold until evenly combined.
Step 18: Transfer the pimento cheese to a bowl.
Step 19: Cover and refrigerate for at least 4 hrs or overnight for the best flavor and texture.
Step 20: Stir before serving.
Step 21: Serve on crostini with pickled red onions and cured meats, with a simple salad on the side.
Store in an airtight container in the refrigerator for up to 5 days.