dip

Pimento Cheese

Name: Pimento Cheese
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: about 480 ml (2 cups)
Ingredients: [Green Chile Mix, make first]:; 2 jalapeño chiles; 1 poblano chiles; blended oil to coat; [Base]:; 260 g (9¼ oz) cream cheese, room temperature; 35 g (1¼ oz) cheddar, shredded; 2 tsp parmesan, finely grated; ½ tsp worcestershire sauce; ½ tsp miso mustard; 2 tsp smoked salt; ¼ tsp cayenne chile powder; [Vegetables]:; 85 g (3 oz) roasted green chile mix (from above); ½ bunches scallions, very thinly sliced; ½ green olives, minced

↓ Jump to recipe

Prep

25 min (includes roasting chiles)

Cook

15 min

Total

40 min

Serves

about 480 ml (2 cups)

Smoky, sharp, and slightly spicy, this pimento cheese goes further than the classic version. Roasted green chiles and miso mustard give it depth that plain pimento cheese doesn't have.

Ingredients

[Green Chile Mix, make first]:
2 jalapeño chiles
1 poblano chiles
blended oil to coat
[Base]:
260 g (9¼ oz) cream cheese, room temperature
35 g (1¼ oz) cheddar, shredded
2 tsp parmesan, finely grated
½ tsp worcestershire sauce
½ tsp miso mustard
2 tsp smoked salt
¼ tsp cayenne chile powder
[Vegetables]:
85 g (3 oz) roasted green chile mix (from above)
½ bunches scallions, very thinly sliced
½ green olives, minced

Instructions

1
Roast chiles: toss jalapeños and poblanos in oil and char under the broiler or directly on a gas flame until the skins are blistered and blackened on all sides. Transfer to a covered bowl and steam for 10 minutes. Peel, stem, and seed. Chop roughly.
2
Blend base ingredients (cream cheese, cheddar, parmesan, worcestershire, miso mustard, smoked salt, cayenne) in a food processor until smooth. Transfer to a large bowl.
3
Fold roasted chiles, scallions, and olives into the base with a spatula.
4
Taste and adjust seasoning.

Cook's Note

Cream cheese must be at room temperature, cold cream cheese blends rough and uneven. The roasting step on the chiles matters: charring the skin and steaming them adds smokiness and mellows the heat in a way that raw chiles don't.

Best Served With

Serve with crackers, celery sticks, or spread on toasted sourdough.

Why This Recipe Works

Miso mustard adds umami and tang without being obvious, it makes the dip taste fuller without anyone being able to identify why. Three types of dairy (cream cheese, cheddar, parmesan) give it layers: rich, sharp, and salty.

Make It Yours

Add diced jarred pimentos for a more traditional look.
Swap green olives for Castelvetrano olives for a buttery sweetness.
Fold in crispy bacon bits right before serving.

Leftover Strategy

Keeps refrigerated for up to 5 days in a sealed container. Bring to room temperature before serving, it firms up cold.

Want to impress guests with this dish? Ask Jeff →

Pairing

Cold lager or a crisp Sauvignon Blanc balances the heat and richness.