WARM PIMENTO CHEESE DIP (+VIDEO)
This Warm Pimiento Cheese Dip is a creamy and flavorful dip that has all the flavors of pimiento cheese in a warm and gooey dip!
Provided by Brandie @ The Country Cook
Categories Appetizer
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375F degrees. Spray a 2-quart baking dish with nonstick spray.
- In a large bowl, combine cream cheese and mayonnaise. This is easiest if you use an electric mixer.
- Add in drained pimientos, green onions, ground mustard, Worcestershire sauce and a dash of hot sauce. Add in salt and pepper to taste. Stir well to combine.
- Finally add in shredded cheese. Stir until combined well.
- Spread mixture into prepared baking dish. Sprinkle top evenly with crushed Ritz crackers
- Bake for about 18-20 minutes (on the middle rack). Do not overcook.
- Topping should get slightly golden brown and bubbling gently around the edges. Then serve with crackers or your favorite vegetables.
Nutrition Facts : Calories 464 kcal, Carbohydrate 7 g, Protein 15 g, Fat 41 g, SaturatedFat 15 g, Cholesterol 71 mg, Sodium 608 mg, Sugar 2 g, ServingSize 1 serving
PIMIENTO CHEESE DIP
Steps:
- Cook the potatoes: Preheat the oven to 400 degrees F.
- Toss the potatoes in enough olive oil to coat in a medium bowl. Sprinkle with salt and pepper. Pour onto a sheet pan. Bake until the potatoes are golden, crispy-skinned and soft, 20 to 25 minutes. Set aside.
- Meanwhile, make the cheese dip: Melt the butter in a large saucepan over medium heat. Add the onions and cook until they are soft and translucent, then add the garlic and cook for 1 minute more. Whisk in the mustard powder, paprika, cayenne and 1 teaspoon salt; cook for an additional 2 minutes. Sprinkle the flour over the top and stir to combine. Cook for 2 to 3 minutes. Gradually whisk in the milk. Simmer, whisking occasionally, for 10 minutes.
- Add the Cheddar and stir until it melts, then add the cream cheese. Once all the cheeses are melted, stir in the roasted peppers. Season with black pepper to taste and additional salt, if necessary. Keep warm on low heat or in a double boiler.
- Putting it all together: Turn the boule over. Carve out the boule in large chunks, leaving a 1-inch wall. Cut the hollowed-out boule chunks into 1-inch cubes or 2-by-1/2-inch batons.
- On a round platter, arrange the bread like logs or firewood, then arrange the pepper triangles on top. Set the boule in the middle. Scatter the roasted potatoes around like rocks. When ready to serve, pour the warm cheese dip into the boule. ENJOY!
DEVILISHLY HOT PIMENTO CHEESE DIP
Steps:
- First, prepare the bread boule by slicing off the top 2 inches and hollowing out the center, leaving the walls of the boule about an inch thick. Cut the top and insides of the bread into bite-sized cubes and set aside.
- In a large saucepan, melt the butter over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute.
- Whisk in the mustard, paprika, cayenne and salt; cook for an additional 2 minutes. Sprinkle the flour over the onion/garlic mixture and stir to combine; cook about 2 minutes more. Gradually whisk in the milk and gently simmer for 2 minutes. Add the cream cheese and stir until it melts. Then add the Cheddar cheese. Once all the cheeses are melted, stir in the roasted peppers and hot green chiles. Season with black pepper to taste and additional salt, if necessary.
- Preheat the broiler on high.
- Scoop the pimento cheese mixture into the hollowed-out bread boule and place on a baking sheet. Broil until the top begins to bubble and lightly brown, a couple of minutes. Place the filled boule on a platter and serve immediately with the bread cubes.
WARM PIMIENTO CHEESE DIP
This recipe came from Harper's Restaraunt in Charlotte, N.C. I got it out of a Good Housekeeping magazine and tweaked it just a bit. Enjoy!
Provided by Sharon123
Categories Cheese
Time 9m
Yield 1 2/3 cup
Number Of Ingredients 8
Steps:
- In a food processor, shred cheddar cheese until just broken up, not too much.
- Add pimientos to bowl, and remaining ingredients; pulse just until mixture is blended and cheese is still slightly coarse.
- Heat cheese mixture in microwave proof bowl in microwave on high 2 minutes or until cheese is mostly melted, stirring every 30 seconds.
- Or heat in smalll saucepan on stovetop on medium high heat for about 4-5 minutes or until cheese is mostly melted.
- Enjoy!
SLOW-COOKER HOT PIMIENTO-CHEESE DIP
The crowd will go wild for this creamy, cheesy dip that's made easy with a little help from the slow cooker.
Provided by By Stephanie Wise
Categories Appetizer
Time 2h
Yield 10
Number Of Ingredients 12
Steps:
- In 6-quart slow cooker, stir shredded cheeses, pimientos, onion, garlic, mayonnaise, sour cream, Worcestershire sauce, and salt and pepper until combined.
- Top mixture with cubed cream cheese. Cover; cook on Low heat setting 1 1/2 hours. Stir cream cheese into mixture; cook 30 minutes or until cream cheese is melted and mixture is heated through.
- Top warm dip with chopped fresh parsley and red pepper flakes. Serve warm or at room temperature with crackers and/or chopped fresh vegetables.
Nutrition Facts : Calories 420, Carbohydrate 4 g, Cholesterol 95 mg, Fat 4, Fiber 0 g, Protein 15 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 2 g, TransFat 1 g
HOT PIMENTO CHEESE DIP
While pimento cheese is perfect as a spread, it also makes a darn good queso-like dip. This version is smooth and velvety, with a kick of chipotle smoke.
Provided by Polina Chesnakova
Categories Hors D'Oeuvre Appetizer Dip Cheese Cream Cheese Cheddar Hot Pepper Mayonnaise Garlic Vegetarian Wheat/Gluten-Free Soy Free Tree Nut Free Peanut Free Cocktail Party Super Bowl
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Chipotle pepper purée:
- Put the chipotle peppers and adobo sauce in a small food processor or blender and blend until the mixture turns into a smooth purée. Set aside. The chipotle purée can be made in advance, stored in an airtight container, and refrigerated for up to 2 months.
- Pimento cheese and assembly:
- On a cutting board, sprinkle the garlic with a large pinch of salt and gather it into a small mound. Holding the blunt side of the knife with both hands, press and scrape the knife's sharp end, holding it at a slight angle, across the garlic mound to flatten it. Repeat, dragging it across the garlic, until you have a smooth paste. Set aside.
- In a small bowl, mix the cornstarch and 1½ tsp. of the evaporated milk into a slurry. Pour the rest of the evaporated milk into a medium saucepan and stir in the slurry. Bring to a boil over medium-high heat, whisking constantly. Turn the heat to low and add the Cheddar gradually by the handful, stirring until the Cheddar is melted and the mixture is smooth. Add the cream cheese and whisk until it melts. Stir in the mayonnaise, pimento peppers, 1½ tsp. of the chipotle purée, and the garlic paste. Season with salt. Transfer to a serving bowl or keep it warm in a slow cooker and serve immediately.
- To reheat the sauce, microwave it, stirring every 30 seconds, until fully melted.
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- Place half of the shredded cheese in a food processor. Add the cream cheese, mayonnaise, peppers, and salt. Process until combined and smooth.
- Transfer the mixture to a bowl, add the rest of the shredded cheese, and stir to combine. Cover the bowl and chill the pimento cheese for at least an hour or so to allow the flavors to develop.
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Ratings 1Category DipCuisine AmericanTotal Time 25 mins
- In a stand mixer combine the cream cheese, 2 cups grated cheddar and mayonnaise. Mix until well incorporated. Stir in the chopped pimento, green onion, salt, pepper, paprika, and hot sauce. Mix until well incorporated.
- Spray an oven safe dish with cooking spray. Place the pimento cheese dip mixture in the dish. Top with a tablespoon of shredded cheddar. Bake at 400 degrees Fahrenheit for 20 minutes until golden and bubbly. Serve with crusty bread, crackers, or chips!
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Cuisine SouthernTotal Time 25 minsEmail [email protected]Calories 245 per serving
- Heat oven to 425 degrees F. In a large bowl, whisk together the cream cheese, sour cream, lemon juice, and 1/4 teaspoon each salt and pepper.
- Transfer the mixture to a shallow 2-cup baking dish and bake until bubbling and light golden brown, 15 to 18 minutes.
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