Prior to meeting my husband, I hadn’t spent much time in the South. I was on the crew team for three years at West Point and we drove from New York to Florida every spring break to train, but other than that I hadn’t experienced it. Kevin introduced me to quite a few things that I had never had before, Chick-fil-A, grits (which I initially didn’t like but now love), really good BBQ, and pimento cheese.
I don’t know who had the genius idea to take pimentos and cheese and smash them together to make an amazing dip, but I decided to add jalapenos to it to kick it up a notch and make sure it’s an extra loaded dip. This dip would be amazing put in the oven until all melted and gooey, but I was looking for a dip to serve cold. All of the dips that I have on the blog are served hot, and when summer temps are climbing a cold appetizer can be the way to go. This dip is best served at room temperature; if you serve it straight from the refrigerator it will be delicious, but it may be a little stiff to scoop with chips or crackers.
Southern or not, everyone will love this dip. It’s unfortunate that I didn’t even have a taste of pimento cheese until it was served at our engagement party in Atlanta in 2012! Oh, the years I have missed out on this deliciousness. This jalapeno pimento cheese dip is perfect for summer, or football season, or anytime you just need a crowd-pleasing snack.
- 8 oz. cream cheese, softened
- ½ cup sour cream
- 2 cups shredded cheddar cheese
- 1 tsp. garlic salt
- ¼ tsp. ground black pepper
- 2 jalapenos, finely chopped
- 4 oz. jar pimentos, drained
- In a large bowl using a hand mixer, combine cream cheese, sour cream, cheddar cheese, and garlic salt until light and fluffy.
- Add jalapenos and pimentos and mix again to combine.
- Refrigerate for at least 1 hour before serving.
Like what you see? Pin it here!
Leave a Reply