Sweet Grass Dairy Pimento Cheese Dip Recipe

Prepare cheeses

Shred the sharp cheddar and Monterey Jack if not pre-shredded. Place the softened cream cheese in a large mixing bowl and beat with a sturdy spoon or electric mixer until smooth and spreadable (about 1–2 minutes on medium speed).

Add the mayonnaise to the bowl and mix until fully combined and smooth, scraping the sides of the bowl as needed.

Fold in 2 cups of the shredded sharp cheddar and all of the Monterey Jack. Reserve the remaining 1 cup of sharp cheddar for topping/garnish. Mix just until evenly distributed—do not overwork the cheese to preserve some texture.

Drain the roasted red pimentos well and pat dry with paper towel, then finely chop. Add the chopped pimentos to the cheese mixture.

Stir in the sweet pickle relish, prepared horseradish, Worcestershire sauce, and (if using) hot sauce until evenly distributed.

Add the kosher salt and freshly ground black pepper. Mix and taste; adjust salt or hot sauce to preference. Note: Sweet Grass Dairy cheeses can be fairly tangy and salty, so season conservatively and taste before increasing salt.

Mince the yellow onion very finely (or grate on the small holes of a box grater) and squeeze any excess moisture out with a paper towel. Add the onion and the minced garlic to the bowl and fold to combine.

Stir in the smoked paprika and lemon juice to brighten the flavors. Mix gently to incorporate.

Transfer the pimento cheese to a serving bowl. Sprinkle the reserved 1 cup of shredded sharp cheddar over the top and finish with chopped fresh chives. For a smoother, melded texture and warmed aroma, cover and chill for 30–60 minutes before serving; alternatively serve immediately with room-temperature flavors.

Serve with crackers, toasted baguette slices, celery sticks, or pita chips. Leftovers keep in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and spreadability.