Pimento Cheese Dip
I am so thankful for all the wonderful friends I have made blogging. Today, my friends Lisa and Anna from Garnish with Lemon are here to share a delicious snack: Pimento Cheese Dip. Be sure to give them a great big welcome, they are doing me a huge favor by guest posting today while I work on unpacking boxes in my new house! Thanks ladies!
Hello Shugary Sweets fans! My name is Lisa and I blog with my friend, Anna, over at Garnish with Lemon. We have been longtime fans of Shugary Sweets, and I was so excited to finally meet Aimee on a dairy farm tour last fall. (Anytime you wear plastic hairnets together, friendships are formed fast!) We are delighted to be guest posting here today while Aimee moves and gets to work unpacking all of those boxes. Hopefully her family can get settled quickly and on with their new adventure in Chicago!
Since I may be a new face to many of you, I need to preface this post by saying I am a huge fan of appetizers, especially ones involving cheese. My husband and I visited friends in Atlanta over Memorial Day weekend, and Pimento Cheese Dip was on every menu of every restaurant we visited. Of course I was intrigued by something that seemed to be such a cultural staple and needed to recreate it at home. And this Pimento Cheese Dip is the perfect snack for, well, pretty much any time.
Filled with pimentos (obviously), cheddar cheese, protein-rich Greek yogurt and a hint of pepper jack, this dip is flavorful, smoky and finished with just a bit of heat. But best of all, this Pimento Cheese Dip takes only 10 minutes to make and keeps in the fridge for a couple of weeks, making it the perfect summer snack to pull out whenever you need it.
Serve it up with some sliced cukes, baby carrots or toasted pitas for a simple but tasty appetizer. Food always tastes better when eaten without utensils. Fact.
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- 1- 8 oz block extra sharp cheddar cheese, shredded
- 3 oz pepper jack cheese, shredded
- 1- 4 oz jar of pimentos, drained
- 3 oz. cream cheese
- 1/2 cup greek yogurt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- pinch of cayenne pepper
- Place all ingredients in a food processor until mix well combined. Serve with toasted pita triangles or sliced vegetables.
- Keeps in refrigerator for 2 weeks
- RECIPE from [Garnish with Lemon]
Check out some of our other favorite warm weather appetizers:
Tomatillo Salsa: 5 ingredients and a blender. Need I say more?
Avocado Feta Salsa: Always a crowd pleaser.
Greek Salad Skewers: Greek Salad on a stick. Delicious and easy.
Cilantro Jalapeno Hummus: The secret to creamy hummus revealed.
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