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Southern Pimento Cheese Dip

  • Author: Ashley @ Sweetpea Lifestyle
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30


A new spin on an old favorite. White cheddars mix with cream cheese and spicy jalapenos for a great 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 pickled 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


  1. Begin by grating your cheddar cheeses – either with your food processor’s grating attachment, or by
  2. hand.
  3. Place in large mixing bowl. {Leave the neufchatêl cheese till the end!}
  4. In a smaller bowl, add pimentos, jalapeños, mayo, mustard, worcestershire sauce, and black pepper. Whisk till combined.
  5. Pour the wet mixture over the cheeses, and stir to combine.
  6. Now add your block of room temperature cream cheese. Use your strength to combine everything!
  7. 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.
  8. Serve warm with either Club crackers, or tortilla chips!

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