Pimento Cheese Dip Recipe

Prepare

Remove cream cheese from refrigerator at least 20 minutes before starting so it softens. Drain the jarred pimentos in a fine mesh strainer and pat lightly with paper towel to remove excess liquid. Grate the sharp cheddar if not pre-shredded.

Mix base

In a medium bowl, use a sturdy spatula or electric hand mixer on low to combine the softened cream cheese and mayonnaise until smooth and homogenous (about 1 minute by mixer or 2–3 minutes by hand).

Add flavorings

Stir in Dijon mustard, Worcestershire sauce, smoked paprika, hot sauce (if using), lemon juice, salt, and black pepper until evenly distributed.

Fold in solids

Add the grated cheddar, drained diced pimentos, and sliced green onions. Fold gently with a spatula until everything is evenly incorporated, leaving a slightly chunky texture. Taste and adjust seasoning — add up to 1/4 tsp more salt or more hot sauce if desired.

Chill (optional)

For best flavor meld, cover and refrigerate the dip for 30–60 minutes. If serving immediately, allow the dip to sit at room temperature 10 minutes before serving so it becomes slightly softer and more scoopable.

Finish

Transfer pimento cheese to a serving bowl. If desired, sprinkle a pinch of smoked paprika and a few sliced green onions on top for garnish. Serve chilled or at room temperature.

Arrange corn tortilla chips on a platter or in a bowl. Place carrot, celery, cucumber, and bell pepper sticks on a separate platter or around the bowl of chips to make a colorful vegetable assortment.

Set the bowl of pimento cheese dip in the center of the chips and veggies. Provide small spoons or spreaders so guests can scoop or spread the dip onto chips and veggie sticks.

If transporting, pack the dip chilled in an airtight container and the chips/veggies separately. Assemble just before serving to keep chips crisp.