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Brenda Gantt’s Pimento Cheese Recipe
A classic Southern dip that's creamy, tangy, and bursting with flavor.
Equipment
- Large mixing bowl
- Grater
- Spatula
Ingredients
- 8 oz sharp cheddar cheese, grated
- 4 oz cream cheese, softened
- ½ cup mayo
- 4 oz diced pimentos, drained
- 2 green onions, finely chopped
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ¼ tsp paprika
Instructions
- In a large mixing bowl, combine the grated cheddar cheese, cream cheese, and mayo. Mix until well combined.
- Add the diced pimentos, green onions, garlic powder, cayenne pepper, and paprika. Mix until all ingredients are evenly distributed.
- Cover the bowl and refrigerate for at least an hour before serving.
- Before serving, let the dip sit at room temperature for a few minutes to soften.
Video
Notes
Recipe Notes:
- This recipe can be easily doubled or tripled if serving a large crowd.
- For best results, shred your own cheese from a block rather than using pre-shredded cheese.
- Refrigerate the dip for at least an hour before serving to allow the flavors to meld together.
- This dip can be stored in the fridge for up to a week.
- For a little extra spice, add diced jalapeños or a sprinkle of red pepper flakes.
- Mix in some crumbled bacon for a smoky and savory flavor.
- Use this dip as a spread on sandwiches or as a topping for burgers.
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