![Two-Layer Pimiento And Cheese Dip With Smoked Almonds](https://cdn.statically.io/img/www.southernliving.com/thmb/BBkMh7GBsje_8GyxLGyrnXWp0K0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/27650_HTHLAS_food_037a-c2ea001c1de5462db312da9c9fbc0fe4.jpg)
Greg Dupree; Food Stylist: Micah Morton; Prop Stylist: Ginny Branch
You’ll be hard-pressed to find a Southerner who doesn’t love pimiento cheese. Our Test Kitchen dreamed up this delicious dip inspired by pimiento cheese, but with a twist. Here, we blend sharp white Cheddar cheese with cream cheese and cayenne pepper and spread it into a dish.
Instead of stirring in the pimientos, we blend them with smoked almonds, toasted bread, and a little vinegar in a riff on smoky Spanish romesco sauce, then spoon it on top. The result is a kind of deconstructed pimiento cheese that's all spiffed up for the holidays.
Pair it with your favorite crackers, crudité, or our Cornbread Crostini for a fantastic holiday appetizer.
Ingredients
-
8 oz. sharp white Cheddar cheese, shredded (about 2 cups)
-
4 oz. cream cheese, softened
-
7/8 tsp. kosher salt, divided
-
1/2 tsp. cayenne pepper
-
3/4 cup half-and-half
-
3 (4-oz.) jars sliced pimientos, drained and patted dry
-
1 (1 1/2-oz.) sourdough bread slice, torn and lightly toasted (about 1 cup torn)
-
1/4 cup chopped smoked almonds, plus more for garnish
-
1 garlic clove
-
1 1/2 tsp. red wine vinegar
-
1/4 cup extra-virgin olive oil
-
Torn fresh flat-leaf parsley leaves
-
Smoked paprika, for garnish
-
For serving: endive leaves, baby heirloom carrots, and Cornbread Crostini
Directions
-
Add Cheddar, cream cheese, 3/4 teaspoon salt, and cayenne to a food processor bowl; process until crumbly, 30 seconds, stopping to scrape down sides as needed. Add half-and-half; process until smooth, about 1 minute. Transfer to a medium serving bowl; set aside. Let stand at room temperature while preparing pimiento sauce.
-
Wipe processor bowl clean. Add pimientos, bread, almonds, garlic, vinegar, and remaining 1/8 teaspoon salt to processor bowl; process until finely chopped, about 30 seconds, stopping to scrape down sides as needed. With processor running, gradually pour olive oil through food chute, and process until smooth, about 1 minute.
-
Top Cheddar mixture in bowl with pimiento sauce. Garnish with additional chopped almonds, parsley, and smoked paprika. Serve with endive, carrots, and Cornbread Crostini.