Pimento Cheese Dip

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5 from 1 vote

Course: Dip

Cuisine: American

Servings:

Calories: 167kcal

Author: Skinnymixers

Ingredients

150 g roasted capsicum strips or jarred pimento peppers drained weight
100 g sharp cheddar cheese cubed small
250 g cream cheese cubed small, room temp
50 g Creamy Mayonnaise or whole egg mayonnaise
10 g Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper optional
1/4 tsp cracked black pepper
1 pinch salt

Metric - Imperial

Instructions

Thermo cooker

Add capsicum to mixer bowl and chop for 3 sec/speed 5/MC on. If using large pieces of roast capsicum process until finely chopped. Set aside.
Without washing bowl add cheddar and blend for 10 sec/speed 9/MC on. Scrape bowl down.
Add remaining ingredients except for capsicum and blend for 20 sec/speed 5/MC on. Scrape mixer bowl down and process again for 10 sec/speed 7/MC on. Scrape mixer bowl down.
Add reserved capsicum and combine for 10 sec/speed 3/MC on.

Conventional

Grate cheddar and chop capsicum.
You can either mix in stand mixer or by hand in a bowl. Add all ingredients except capsicum to a bowl and combine well.
Add capsicum and mix through.

Notes

Store in an airtight container in the fridge for up to 1 week. You can also freeze.

Dairy Free: Use dairy-free cheese and cream cheese or the Dairy Free Cream Cheese recipe from here.
Super Skinny: Replace cream cheese with cottage cheese. Use reduced fat mayo.
Low Fodmap: Replace onion powder with dried chives. Replace garlic powder with 1 tsp garlic infused olive oil. Use lactose-free cream cheese.
Halved/Doubled: This recipe can be halved or doubled.

Nutrition