Pimento Cheese Dip

16 INGREDIENTS • 4 STEPS • 15MINS

Pimento Cheese Dip

Dive into this Pimento Cheese Dip, a creamy, zesty spread packed with sharp cheddar and tangy pimentos, topped with crispy smoked paprika breadcrumbs. It's the quintessential Southern comfort, perfect for scooping up with your favorite crackers.
Love This Recipe?
Dive into this Pimento Cheese Dip, a creamy, zesty spread packed with sharp cheddar and tangy pimentos, topped with crispy smoked paprika breadcrumbs. It's the quintessential Southern comfort, perfect for scooping up with your favorite crackers.
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/
15MINS
Total Time
Ingredients
Servings
1
us / metric
Crispy Paprika Breadcrumbs
Olive Oil
1 Tbsp
Olive Oil
Unsalted Butter
1 Tbsp
Unsalted Butter
Smoked Paprika
1/2 tsp
Smoked Paprika
Panko Breadcrumbs
1/2 cup
Panko Breadcrumbs
Kosher Salt
to taste
Kosher Salt
Pimento Dip
Cheddar Cheese
1 1/2 cups
Cheddar Cheese, finely shredded
Cream Cheese
4 Tbsp
Cream Cheese, room temperature
Diced Pimientos
2/3 cup
Diced Pimientos, drained
Mayonnaise
1/4 cup
Mayonnaise
Cayenne Pepper
1 pinch
Cayenne Pepper
Smoked Paprika
1 pinch
Smoked Paprika
Kosher Salt
1 pinch
Kosher Salt
Freshly Ground Black Pepper
1 pinch
Freshly Ground Black Pepper
Hot Sauce
to taste
Hot Sauce
Vinegar-based
Scallion
1
Scallion, sliced
For Serving
Saltine Crackers
1 box
Saltine Crackers
or Buttery Flaky Cracker
Love This Recipe?
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/
Cooking InstructionsHide images
step 1
Make the Crispy Paprika Breadcrumbs: In a small skillet, warm the Olive Oil (1 Tbsp) Unsalted Butter (1 Tbsp) Kosher Salt (to taste) and Smoked Paprika (1/2 tsp) over low heat for 5 minutes to infuse. Add Panko Breadcrumbs (1/2 cup) and stir with a spatula to combine with the remaining oil in the pan.
step 2
Increase the heat to medium and toast bread crumbs until golden brown and crispy, about 2 minutes, before transferring to a plate to cool. Set aside.
step 3
Make the pimento cheese: In a medium bowl - add Cheddar Cheese (1 1/2 cups) Cream Cheese (4 Tbsp) Diced Pimientos (2/3 cup) and Mayonnaise (1/4 cup) mix with a spatula to combine. Add a pinch each of Cayenne Pepper (1 pinch) and Smoked Paprika (1 pinch) then season with Kosher Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch) and a few dashes of Hot Sauce (to taste) Stir to combine, then taste and adjust seasonings to your liking.
step 4
Top with Paprika Breadcrumbs and Scallion (1) and serve immediately. Serve with Saltine Crackers (1 box) Leftovers can be refrigerated in an airtight container for up to 5 days.
step 4 Top with Paprika Breadcrumbs and Scallion (1) and serve immediately. Serve with Saltine Crackers (1 box) Leftovers can be refrigerated in an airtight container for up to 5 days.
RECIPES TAG
Snack
Shellfish-Free
Vegetarian
Game Day
Labor Day
Memorial Day
top