Southern Pimento Cheese Dip

While this recipe has not been handed down from other generations, may be some day! This white pimento cheese uses two cheeses, Cabot’s Seriously Sharp Cheddar, and Trader Joe’s Caramelized Onion Cheddar. <— Have you tried it??? TJ’s Caramelized Onion Cheddar?! OMG. It is delectable. By itself. On a burger. In pimento cheese. Go pick up some today! If you have a TJ’s in town…. We got one a few months ago, and it has been a hit here in Asheville, NC!

Southern Pimento Cheese Dip

8 ounces Cabot Seroiusly Sharp Cheddar, shredded
8 ounce Trader joe’s Caramelized Onion Cheddar, shredded
8 ounce Neufchâtel cheese (we need to save calories somewhere!), room temperature
3 Tbs Pimentos, or diced red bell peppers, drained
1 Tbs Diced Jalapeños, with a plop of the brine
1/2 cup Light Duke’s Mayonnaise
1 Tbs Whole Grain Mustard
Splash of Worcestershire Sauce
Few grinds of Black Pepper

Begin by grating your cheddar cheeses – either with your food processor’s grating attachment, or by
hand. Place in large mixing bowl. {Leave the neufchatêl cheese till the end!}

In a smaller bowl, add pimentos, jalapeños, mayo, mustard, worcestershire sauce, and black pepper. Whisk till combined.

Pour the wet mixture over the cheeses, and stir to combine. It should look like this…

It’s not very wet – just “gently” coated.

Now add your block of room temperature cream cheese. Use your strength to combine everything! It gets rather difficult! But, let’s burn those calories before consuming them! 😉

Keep stirring till it is combined well. Looking like this….

Plop into a greased serving dish (I used a 9 inch glass pie baking dish!), and bake at 350˚ for 15-20 minutes. Watch for it not to get too brown and bubbly. If you want to make the top more brown, broil on high for a couple minutes.

Serve warm with either Club crackers, or tortilla chips!

Linking up to these lovely people:

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Cheers to Southern Belles!