Pimento Cheese Dip Recipe

Soften and mix base

Leave the 4 oz cream cheese at room temperature for 30 minutes until very soft. In a medium mixing bowl, beat the softened cream cheese with 1 cup mayonnaise until smooth and well combined using a spatula or electric mixer on low.

Add cheeses and pimentos

Fold in the 3 cups grated sharp cheddar cheese and the drained 4 oz diced pimentos. Stir until evenly distributed. If you prefer a smoother texture, reserve 1/2 cup of cheddar and pulse it with the cream cheese mixture in a food processor then fold the remaining cheddar in by hand.

Season

Add 2 tablespoons finely diced sweet onion, 1 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and up to 1 teaspoon hot sauce if using. Mix thoroughly and taste; adjust salt, pepper, or hot sauce to preference.

Finish and chill

Fold in 1 teaspoon smoked paprika and 2 tablespoons chopped fresh chives, reserving a pinch of each for garnish. Transfer to a serving bowl, smooth the top, sprinkle reserved smoked paprika and chives on top. Chill for at least 30 minutes to let flavors meld (can be made up to 24 hours ahead). Bring to room temperature for 15 minutes before serving for best flavor.

Prepare potatoes

Wash and scrub potatoes well. Using a mandoline or very sharp knife, slice potatoes 1/16–1/8 inch (1.5–3 mm) thick for crisp chips. Place slices in a large bowl of cold water as you work to remove surface starch.

Rinse and dry

Rinse potato slices under cold running water until water runs clear. Drain and dry thoroughly with clean kitchen towels or paper towels—removing as much moisture as possible is essential for crispness.

Fry or bake

Frying: Heat vegetable oil in a deep heavy pot or fryer to 350°F (175°C). Fry potato slices in small batches for 3–4 minutes, turning if needed, until golden brown and crisp. Remove with a slotted spoon to a paper-towel-lined tray and immediately season with 1 teaspoon fine sea salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika if using. Baking (lighter option): Preheat oven to 400°F (200°C). Toss dried potato slices with 2–3 tablespoons oil, spread in a single layer on parchment-lined baking sheets, and bake 12–18 minutes, flipping once, until edges are golden and crisp. Season immediately with salt, pepper and smoked paprika.

Cool and serve

Let chips cool slightly to crisp further. Transfer to a serving basket or bowl. Serve with chilled pimento cheese dip alongside. Leftover chips keep in an airtight container for 1–2 days (they will lose crispness).