Pimento Cheese Dip
The Southern spread: sharp cheddar grated by hand so it stays in strands, bound with mayonnaise and pimentos and seasoned with mustard and cayenne. Ready in the time it takes to grate the cheese.
- 1
Grate the cheddar by hand on the large holes of a box grater. Pre-shredded cheese is coated with starch and turns the dip pasty.
- 2
Stir the mayonnaise, Dijon mustard, cayenne, black pepper, and salt together in a bowl until smooth.
- 3
Fold in the cheddar and drained pimentos, pressing some of the cheese against the side of the bowl to break it down slightly while leaving most of the strands intact.
- 4
Taste and adjust the cayenne and salt. Serve at room temperature with celery sticks or sliced radishes; it keeps refrigerated up to 5 days, and should come back to room temperature before serving.
Ingredients
- 8 ounces sharp cheddar cheese, grated on the large holes of a box grater
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 (4 ounce) jar diced pimentos, drained
Instructions
- 1
Grate the cheddar by hand on the large holes of a box grater. Pre-shredded cheese is coated with starch and turns the dip pasty.
- 2
Stir the mayonnaise, Dijon mustard, cayenne, black pepper, and salt together in a bowl until smooth.
- 3
Fold in the cheddar and drained pimentos, pressing some of the cheese against the side of the bowl to break it down slightly while leaving most of the strands intact.
- 4
Taste and adjust the cayenne and salt. Serve at room temperature with celery sticks or sliced radishes; it keeps refrigerated up to 5 days, and should come back to room temperature before serving.