Name: Pimento Cheese Dip
Prep time: 15 min
Total time: 15 min
Yield: about 2 cups (500 ml)
Ingredients: 1 block (250 g) cream cheese, softened; 1 cup (250 ml) store-bought grilled bell peppers, drained and chopped; ½ cup (125 ml) mayonnaise; 1 cup (100 g) sharp cheddar cheese, grated; 3 tbsp chives, plus more for serving; ½ tsp garlic powder; Hot sauce (Tabasco-style), to taste

Ingredients

- 1 block (250 g) cream cheese, softened
- 1 cup (250 ml) store-bought grilled bell peppers, drained and chopped
- ½ cup (125 ml) mayonnaise
- 1 cup (100 g) sharp cheddar cheese, grated
- 3 tbsp chives, plus more for serving
- ½ tsp garlic powder
- Hot sauce (Tabasco-style), to taste

Preparation

- In a food processor, purée the cream cheese, grilled peppers and mayonnaise until smooth. Using a spatula, scrape down the sides of the food processor as needed. Transfer to a bowl.
- Add the remaining ingredients to the bowl. Season with salt and pepper. Transfer the dip to a shallow bowl or serving dish. Refrigerate for 30 minutes or until firm.
- Sprinkle with chives. Serve the dip with vegetable crudités, crackers or chips, if desired. The dip will keep for 5 days in an airtight container in the refrigerator. Let sit out at room temperature before serving.

Pimento Cheese Dip

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Mini Food Processor