Pimiento Cheese Dip with Chardonnay

Pimiento Cheese Dip with Chardonnay

Type: Recipe

Chicago foodie-friend Loong introduced us to this staple southern U.S. party dip. Don't let the low-key ingredient list fool you, this simple mixture wins raves from everyone (European friends too) and is so strangely addictive, our nickname for it quickly became "Loong's Crack Cheese Dip" (yes, like the drug).

Party Theme(s): Come To Cheeses, Corks & Coals, The Royal Family Of Wine

  • YIELD: About 500 ml, serving 8

  • ACTIVE TIME: 30 mins

    TOTAL TIME: 30 mins

  • WINE PAIRING: Chardonnay


  • 225 g CHEDDAR CHEESE, coarsely grated
  • 120 ml MAYONNAISE (Thomy is fine)
  • 90 g jarred ROASTED PEPPERS, drained and chopped coarsely (about half the peppers in a 280 g jar)
  • 60 ml SPRING (or GREEN) ONIONS, chopped (use both the green and the white parts) plus more for garnish
  • ¾ - 1 teaspoon freshly ground BLACK PEPPER (yes, grind it & measure it) 
  • ¼ - ½ teaspoon SALT
  • ⅛ - ¼ teaspoon CAYENNE
  • Dash of HOT SAUCE, like Tabasco or Cholula


  • 1. Combine all ingredients except hot sauce in a medium bowl, using the lower estimates of pepper, salt and cayenne. Stir all together with a rubber spatula and taste. Add additional pepper, salt, cayenne and hot sauce as desired.
  • Tip:
  • Can be made several hours or up to a day ahead; store covered in the refrigerator. Bring to room temperature and garnish with additional sliced onions before serving with crackers.