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Pimento Cheese Dip


  • 1 (6-ounce) jar pimentos, or ¾ cup roasted red peppers
  • 8 ounces extra-sharp cheddar cheese (about 3 cups), freshly grated
  • 4 ounces cream cheese, softened (half an 8-ounce package)
  • ⅔ cup Blue Plate® Mayonnaise
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne
  • Salt and freshly ground black pepper


  1. DRAIN pimentos, reserving juice. Cut in large dice if not already diced.
  2. MIX with the paddle of a heavy-duty electric mixer, on low speed, the cheese, cream cheese, mayonnaise, garlic powder and cayenne until all ingredients are well combined. With a spatula, fold in pimentos. If needed, add juice from pimientos, a teaspoon at a time, to reach the desired creamy consistency. Mixture should not be stiff.
  3. TASTE and add salt and pepper if needed. Cover and refrigerate until serving. Keeps well up to 1 week.

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