Pimento Cheese Dip Recipe

Soften and shred

If cream cheese is refrigerated, let it sit at room temperature for 20–30 minutes until soft. Shred the sharp cheddar if not pre-shredded so it incorporates smoothly.

Combine base ingredients

In a medium mixing bowl, add the softened cream cheese and mayonnaise. Use a sturdy spoon or hand mixer on low to beat until smooth and creamy, about 1–2 minutes.

Fold in cheese and vegetables

Add shredded cheddar, drained diced pimentos, finely minced jalapeño (start with half if you prefer milder heat), and the finely diced red bell pepper to the bowl. Fold gently with a rubber spatula or wooden spoon until evenly distributed.

Season

Stir in lemon juice, Worcestershire sauce, hot sauce, kosher salt, and freshly ground black pepper. Taste and adjust seasoning or jalapeño heat as desired.

Chill to meld flavors

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 4 hours) to allow flavors to meld. If serving immediately, proceed to garnish steps, but chilling improves texture and flavor.

For a warm, slightly melted top: preheat oven broiler. Transfer the chilled pimento cheese to an oven-safe shallow dish. Dot the surface with small bits of butter or drizzle with olive oil, then place under the broiler 4–6 inches from heat for 1–3 minutes until edges bubble and top is lightly browned. Watch closely to prevent burning.

Transfer the chilled or warmed pimento cheese to a serving bowl. Sprinkle the top with extra diced pimentos or thinly sliced red pepper for color.

Top with microgreens just before serving for freshness and a peppery finish.

Serve with tortilla chips or crackers. Provide small spoons or spreaders so guests can portion. Leftovers can be covered and refrigerated for up to 4 days.