Football season has started.
Y’all know I love a dip:
Three New Dips (using EHK Spices)
Spinach and Artichoke Dip (cooking video for this one too)
Y’all know I also love a walk down memory lane, and this recipe for pimiento cheese dip is taking me back to my youth, but with much better quality ingredients and flavor.
Pimientos are little, sweet, Spanish bell peppers, usually found jarred, but are hard to find on their own and not stuffed into olives. You can also spell it “pimento,” but I’ve always spelled it with the extra “I.”
You can use jarred roasted red bell peppers, or you can roast your own at home and peel the skin off when they cool.
If you are low carb, you’ll need some Almond Flour Pita Chips, pork rinds, or chopped veggies for dipping. Everyone else will love this dip with a cracker or corn chip.
Last night, we grilled burger patties using only the incredible EHK BBQ Dust for seasoning. Then we topped those patties with a slab of this cheese dip, and HOOOOO BOIIIIII was it GOOD. You must try.
You can also make this dip as a filling for Jalapeño Poppers. While you’re at it, wrap those poppers in bacon before cooking them. Thank me later.
Ok, let’s get on with it. Make this dip and enjoy the return of your Sunday being taken up by football.
Here’s the downloadable, printable PDF of this recipe.
PIMIENTO CHEESE DIP
(Yields 2 heaping cups of dip)
2 cups freshly grated sharp cheddar cheese, loosely chopped
4 ounces cream cheese, brought to room temperature
3 tablespoons mayonnaise
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4-1/2 teaspoon ground cayenne pepper
1/2 cup diced pimientos (or use jarred roasted red peppers)
In a large mixing bowl, combine chopped cheddar, cream cheese, mayonnaise, onion powder, garlic powder, and cayenne pepper until mixed and creamy. Fold in diced pimientos. Refrigerate for 1-2 hours.
Serve chilled in a bowl alongside chopped veggies, pork rinds, Almond Flour Pita Chips, or atop burgers or stuffed into roasted jalapeño poppers.