Hot Pimento Cheese Dip Recipes

Steps:

• Chipotle pepper purée:
• Put the chipotle peppers and adobo sauce in a small food processor or blender and blend until the mixture turns into a smooth purée. Set aside. The chipotle purée can be made in advance, stored in an airtight container, and refrigerated for up to 2 months.
• Pimento cheese and assembly:
• On a cutting board, sprinkle the garlic with a large pinch of salt and gather it into a small mound. Holding the blunt side of the knife with both hands, press and scrape the knife's sharp end, holding it at a slight angle, across the garlic mound to flatten it. Repeat, dragging it across the garlic, until you have a smooth paste. Set aside.
• In a small bowl, mix the cornstarch and 1½ tsp. of the evaporated milk into a slurry. Pour the rest of the evaporated milk into a medium saucepan and stir in the slurry. Bring to a boil over medium-high heat, whisking constantly. Turn the heat to low and add the Cheddar gradually by the handful, stirring until the Cheddar is melted and the mixture is smooth. Add the cream cheese and whisk until it melts. Stir in the mayonnaise, pimento peppers, 1½ tsp. of the chipotle purée, and the garlic paste. Season with salt. Transfer to a serving bowl or keep it warm in a slow cooker and serve immediately.
• To reheat the sauce, microwave it, stirring every 30 seconds, until fully melted.

Steps:

• Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish with cooking spray.
• In large bowl, mix mayonnaise, roasted peppers, onions and chile; stir in cheeses. Spoon mixture into baking dish.
• Bake uncovered 20 to 25 minutes or until golden and bubbly. Garnish with cilantro. Serve dip warm with bread slices.

Steps:

• In 6-quart slow cooker, stir shredded cheeses, pimientos, onion, garlic, mayonnaise, sour cream, Worcestershire sauce, and salt and pepper until combined.
• Top mixture with cubed cream cheese. Cover; cook on Low heat setting 1 1/2 hours. Stir cream cheese into mixture; cook 30 minutes or until cream cheese is melted and mixture is heated through.
• Top warm dip with chopped fresh parsley and red pepper flakes. Serve warm or at room temperature with crackers and/or chopped fresh vegetables.

Steps:

• Add the Cheddar, cream cheese, pimientos, mayonnaise, onion powder, cayenne, garlic powder and 1/2 teaspoon salt to a large mixing bowl. Use a hand mixer to beat the mixture until it is well combined and fluffy, about 1 minute. Salt to taste.
• Transfer the dip to a serving bowl and garnish with the chives. Serve with crackers and assorted crudités.