I’ve mentioned before about my love for pimento cheese. Creamy and smooth with just a bit of a kick from the pimentos, it is a southern favorite that you’ll find served at everything from simple family afternoon snacks to wedding showers or at the nicest of dinner parties. It’s quiet a versatile dish to have in your recipe box.
As a matter of fact, a while back while we were in Asheville, we ate Tupelo Honey for dinner and were served a warm pimento cheese dip for our appetizer. Let me tell you now, there was not a smidgen of that dip left in the bowl. They probably could have gotten by without even washing that bowl we had it so clean. But I’m absolutely sure they wash all of their bowls, even though the pimento cheese dip bowls come back amazingly clean.
We all loved it so much I couldn’t wait to get home and make something similar.
Here’s how I made mine.
Add 8 ounces of shredded cheddar cheese to a bowl.
Some mayonnaise. It’s kinda hard to have good pimento cheese without some mayonnaise in the mix.
Now add some Dijon mustard.
Some dry mustard goes in next.
Now comes the salt
and then the pepper.
and the absolutely required ingredient of pimentos.
To spice it up a bit, throw in the jalapeno peppers. Oh me, oh my, these make it so yummy.
Just look at all that goodness! Mix it all until well-combined and pour into a microwave or oven safe bowl. Microwave in intervals of about 15 seconds for about 30 seconds or so until just melted. Be careful to not overheat.
Serve with chips and watch it disappear!
- 8 ounces cheddar cheese, shredded
- ½ cup mayonnaise
- 1½ tablespoons Dijon mustard
- ½ teaspoon mustard powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons jalapeno, chopped
- ½ cup pimento
- Combine all ingredients in a large bowl.
- Pour into a microwave-safe dish and microwave for about 20 seconds, or until hot.
- Serve warm with tortilla chips or your favorite vegetable sticks such as celery, asparagus, or cucumbers.