Paula Deen Pimento Cheese Dip

Paula Deen pimento cheese dip turns Cheddar, pepper jack and cream cheese into a creamy, spreadable appetizer dip in 10 minutes. Save this easy Southern pimento cheese appetizer for game day, potluck or cookout, because it's a no-bake dip you mix in one bowl with a hand mixer.

Blend the two shredded cheeses with the cream cheese before the mayonnaise goes in, because that gives the dip a smooth base. Add the mayo too early and the cheese stays lumpy and uneven.

Paula uses pepper jack alongside the Cheddar, so you get a little gentle heat that classic pimento cheese usually lacks. A hand mixer does the work in a minute, which means no stirring until your arm gives out.

Paula Deen Pimento Cheese Dip

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking timeminutes

Calories

290

kcal

Two shredded cheeses and soft cream cheese whip together into a thick, scoopable spread with little flecks of red pimento. The mayonnaise goes in last, so the dip turns creamy and holds its shape on a cracker.

Ingredients

• 1 cup grated Cheddar
  

• 1 cup grated pepper jack cheese
  

• 4 ounces cream cheese
  

• 3 tablespoons pimentos
  

• 1/4 cup mayonnaise
  

• Kosher salt
  

• ground black pepper
  

Directions

• Combine the cheeses: Add 1 cup grated Cheddar, 1 cup grated pepper jack and 4 ounces cream cheese to a mixing bowl. Use cream cheese that has softened a bit, so it blends in more easily.
• Add the seasonings: Stir in 3 tablespoons pimentos with kosher salt and ground black pepper to taste. Go easy on the salt, since the cheeses already bring plenty.
• Blend the base: Using a hand mixer, begin to blend everything together on low speed. Keep going until the cream cheese breaks down and coats the shredded cheese.
• Mix in the mayonnaise: Add 1/4 cup mayonnaise and continue mixing until the dip turns creamy. Then serve it right away with crackers, or chill it first if you like it firmer.

Tools for this recipe

• KitchenAid 5-speed hand mixer, OXO 4-sided box grater, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use different cheeses in this dip?

Sharp Cheddar and pepper jack give the best balance of tang and mild heat. If you want less spice, swap the pepper jack for Monterey Jack, since it melts into the same creamy texture.

How long does pimento cheese dip keep in the fridge?

Store it in an airtight container in the refrigerator, where it holds for about 4 to 5 days. Give it a quick stir before serving, because it firms up when cold.

Can I make this ahead of a party?

Yes, it works well made a day ahead, since the flavors blend together overnight. Pull it out of the fridge about 15 minutes before serving so it softens enough to scoop.

What if I don't have a hand mixer?

A sturdy fork or a stand mixer both work fine here. With a fork, mash the cream cheese into the shredded cheese first, then fold in the mayonnaise until it's smooth.

What's the most common mistake with pimento cheese?

Using pre-shredded cheese is the big one, since the anti-caking coating makes the dip grainy. Grate your own from a block, and drain the pimentos so the dip doesn't turn watery.