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Ingredients
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Pimento Cheese Dip
House Chips
Method
Pimento Cheese Dip
- 1
Prepare ingredients
Grate the sharp cheddar if not pre-grated. Drain the diced pimentos well by pressing between paper towels to remove excess liquid. Bring the cream cheese to room temperature so it blends smoothly.
- 2
Softening and combining
In a medium saucepan over low heat, melt the butter. Add the room-temperature cream cheese and stir until it becomes soft and spreadable (about 2–3 minutes). Reduce heat to low — you want warm, not boiling.
- 3
Mix cheeses and seasonings
Add the mayonnaise to the saucepan and stir until fully incorporated and smooth (1–2 minutes). Remove the pan from heat and immediately stir in the grated cheddar a handful at a time until evenly melted into the mixture. Add the drained pimentos, smoked paprika, Worcestershire sauce, hot sauce (if using), garlic powder, salt, and black pepper. Stir until homogeneous.
- 4
Finish and keep warm
Taste and adjust seasoning as needed. If the dip is too thick, stir in up to 1–2 tablespoons of milk to reach desired consistency. Transfer the dip to an oven-safe serving dish or small cast-iron skillet. Keep warm in a 200°F (95°C) oven for up to 20–25 minutes before serving, or place the dish over a low flame / heated warmer to maintain warmth. Garnish with sliced green onion just before serving.
House Chips
- 5
- 6
Dry thoroughly
Drain the potato slices and lay them between clean kitchen towels or paper towels. Pat them completely dry — moisture will cause oil splatter and sogginess.
- 7
Heat oil
In a medium heavy-bottomed skillet or a deep-fryer, heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping one slice — it should sizzle immediately and float.
- 8
Fry in batches
Fry the potato slices in small batches, stirring gently to prevent sticking, until golden and crisp, about 2–3 minutes per batch depending on thickness. Use a slotted spoon to transfer chips to a paper-towel-lined tray to drain. Immediately season with fine sea salt and a light dusting of smoked paprika if desired.
- 9
Serve
Keep chips warm and crisp by placing them in a single layer on a baking sheet in a 200°F (95°C) oven for a few minutes if needed. Serve alongside the warm pimento cheese dip.