Southern pimento cheese dip is a true Kentucky and Southern staple that disappears fast at any gathering. Made in just 10 minutes with sharp and extra-sharp cheddar cheeses shredded in different sizes for the perfect flavor and texture. This creamy and tangy spread gets an irresistible crunch from toasted pecans and a kick from a few simple spices. Serve it cold with crackers or veggies at your next dinner party, shower, or get-together. Yields 2 cups.
Listen - my husband is my biggest fan and supporter, but there are some recipes on FSS that he personally has no self-control with. Baked cream cheese and chili dip or spinach and artichoke dip in a Hawaiian bread bowl....catch him standing by them all night just devouring by himself.
And this pimento cheese is no different. There is just something about the creamy and crunchy textures with simple but bold flavors that literally will come back for just one more scoop. It's a personal staple recipe in my Southern kitchen and one I will always go back to time and time again.
⭐️BEFORE YOU BEGIN ⭐️This only takes 10 minutes to make, but there are some very important steps not to skip out on. Toasting the pecans, different sizes to shred the cheese, and the freshly grated onion are super important for this recipe.
Recipe
10 Minute Southern Style Pimento Cheese Dip and Spread
- Total Time: 10 minutes
- Yield: 10-12 1x
- Diet: Gluten Free
Description
Southern pimento cheese dip is a true Kentucky and Southern staple that disappears fast at any gathering. Made in just 10 minutes with sharp and extra-sharp cheddar cheeses shredded in different sizes for the perfect flavor and texture. This creamy and tangy spread gets an irresistible crunch from toasted pecans and a kick from a few simple spices. Serve it cold with crackers or veggies at your next dinner party, shower, or get-together.
Ingredients
- 1 Cup Pecans - chopped
- 8 Ounce Block Extra Sharp Cheddar
- 8 Ounce Sharp Cheddar
- 1 ½ Cups Mayo
- 1 - 4 Ounce Jar Pimentos - drained
- 1 Teaspoon Worcestershire Sauce
- 1 Teaspoon Finely Grated Onion*
- ¼ Teaspoon Cayenne Pepper
Instructions
- Preheat oven to 350 degrees farenheight. Put the chopped pecans on a small baking sheet. Place in the oven and toast for 10 minutes, stirring halfway through. Remove once the time is up to cool.
- While the pecans are toasting, grate the cheese. Grate the extra sharp cheddar cheese on the fine side of a cheese grater. Grate the sharp cheddar cheese on the large side of the grater. Do not skip this step - it is important to grate the 2 different sizes - it is crucial for the texture of this recipe.
- In a large bowl, add in the mayo, pimentos, Worcestershire sauce, grated onion, and cayenne pepper. Stir together.
- Add in toasted pecans and grated cheese to the bowl. Stir until everything is evenly combined.
- Place in a serving bowl and serve with French bread, crackers, celery or fresh veggies - or place in the fridge to chill until ready to serve.
Notes
- A microplace grater gives the best texture and results for grating the fresh onion.
- Store leftovers covered tightly in the fridge for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizers - cold dip
- Method: Cooking
- Cuisine: American - Southern
Nutrition
- Serving Size: ¼ cup
- Calories: 405
- Sugar: 1 g
- Sodium: 427.7 mg
- Fat: 39.8 g
- Carbohydrates: 3.1 g
- Fiber: 1 g
- Protein: 9.9 g
- Cholesterol: 49 mg
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