Two-Layer Pimiento-And-Cheese Dip With Smoked Almonds

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A new fun way to make an old-fashioned favorite.

By Jasmine Smith

Published on December 4, 2023

Recipe tested by

Southern Living Test Kitchen

Two-Layer Pimiento And Cheese Dip With Smoked Almonds — Photo:
Greg Dupree; Food Stylist: Micah Morton; Prop Stylist: Ginny Branch

Active Time:

15 mins

Total Time:

15 mins

Servings:

12

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.

Two-Layer Pimiento-And-Cheese Dip With Smoked Almonds

Ingredients

Directions

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