Warm Pimento Cheese Recipe

Prep

Preheat oven to 375°F (190°C). If you plan to serve in a shallow cast-iron skillet or ovenproof dish, choose one about 8–10 inches across.

In a large bowl, combine softened cream cheese and mayonnaise. Whisk or beat with a fork until smooth and homogenous.

Stir in diced pimentos, minced green onion, dijon mustard, brown sugar, smoked paprika, hot sauce (if using), kosher salt, and black pepper until evenly distributed.

Fold in shredded cheddar and monterey jack until mixture is uniform. Reserve about 1/2 cup of shredded cheddar to sprinkle on top before baking.

Transfer mixture to prepared ovenproof dish or cast-iron skillet, smoothing the top. Sprinkle reserved shredded cheddar evenly over the surface.

Bake on the middle rack for 18–22 minutes, until mixture is bubbly and the top is lightly golden. For a browned top, switch to broil for 1–2 minutes — watch carefully to avoid burning.

Remove from oven and let rest 5 minutes. Drizzle with 1 tsp olive oil and sprinkle chopped chives just before serving.

While the pimento cheese bakes, prepare flatbreads. Brush both sides of each flatbread lightly with olive oil and sprinkle a little coarse salt.

Heat a grill pan or outdoor grill to medium-high (about 425°F/220°C). Place flatbreads on the hot surface and grill 1–2 minutes per side until charred spots appear and bread is warm and slightly crisp. Remove and keep warm wrapped in a clean towel.

Slice flatbreads into triangles or strips for serving alongside the baked pimento cheese.

If frying: heat vegetable oil in a heavy pot to 350°F (175°C). Working in batches, fry potato slices 2–3 minutes until golden and crisp. Transfer to a paper-towel-lined tray and immediately season with smoked salt and black pepper.

If baking (healthier option): preheat oven to 400°F (200°C). Toss potato slices with 2–3 tsp olive oil to coat evenly, arrange in a single layer on a parchment-lined baking sheet, and bake 12–18 minutes, flipping once, until edges are golden and crisp. Season with smoked salt and black pepper while still hot.

Keep chips in a single layer on a tray to prevent steaming; if making ahead, re-crisp in a 325°F (165°C) oven for 3–5 minutes before serving.

Place the hot baked pimento cheese in the center of a serving platter or leave in the skillet. Arrange grilled flatbread pieces and house chips around the dish.

Provide small spoons or spreaders so guests can scoop warm pimento cheese onto flatbread or chips. Garnish with additional chopped chives if desired.

Serve immediately while the cheese is warm and gooey.