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Ingredients
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Pimento Cheese Dip
Housemade Tortilla Chips
Method
Pimento Cheese Dip
- 1
Prepare cream base
In a large mixing bowl, place the softened cream cheese and mayonnaise. Use a rubber spatula or electric hand mixer on low speed to combine until smooth and creamy, about 1–2 minutes.
- 2
Add seasonings
Stir in Worcestershire sauce, hot sauce, garlic powder, smoked paprika, lemon juice, kosher salt, and black pepper until evenly distributed.
- 3
Fold in cheese and pimentos
Add the grated sharp cheddar and drained diced pimentos to the bowl. Fold gently with a spatula (or mix briefly on low with the electric mixer) until the pimentos and cheese are evenly incorporated. Avoid overbeating — mixture should be cohesive but still slightly textured.
- 4
Finish and rest
Fold in the sliced green onions, taste, and adjust seasoning with additional salt or hot sauce if needed. Transfer to a serving bowl, cover, and chill in the refrigerator for at least 30 minutes to allow flavors to meld. Bring to room temperature for 10–15 minutes before serving if desired.
- 5
Optional bake for warm dip
If you prefer a warm baked pimento cheese, preheat oven to 350°F (175°C). Place the prepared dip in an oven-safe baking dish, top with an additional 1/2 cup shredded cheddar, and bake until bubbly and lightly browned on top, about 15–20 minutes. Remove and let cool for 5 minutes before serving.
Housemade Tortilla Chips
- 6
Prepare tortillas
Stack the corn tortillas and cut each into 6 wedges (like slicing a pizza) to create triangular chips. Pat the wedges dry with a clean kitchen towel to remove excess moisture.
- 7
- 8
Fry chips in batches
Working in batches (do not overcrowd), add 6–8 tortilla wedges to the hot oil and fry, stirring or flipping occasionally, until chips are crisp and lightly golden, about 45–75 seconds per side. Use a slotted spoon or spider to transfer chips to a paper towel–lined baking sheet to drain.
- 9
Season chips
While the chips are still hot, sprinkle with kosher salt and, if using, a light dusting of chili powder or smoked paprika for extra flavor. Repeat frying and seasoning until all wedges are cooked.
- 10
Crisp in oven (optional)
For extra-even crispness or to make chips ahead: preheat oven to 300°F (150°C). Spread fried chips in a single layer on a baking sheet and bake 8–10 minutes to remove any residual oil and keep them crisp. Cool completely before storing.