Smoked Pimento Cheese Dip

Smoked pimento cheese dip is a delectable and smoky twist on the classic Southern spread. It starts with a rich, smoked cream cheese base that adds depth and creaminess to the dish. Mixed with tangy pimentos, sharp cheddar cheese, and a medley of spices, this smoky pimento cheese dip becomes a flavorful and addictive companion for crackers, chips, or vegetables.

Course Appetizer, Grilling

Cuisine American, Southern

Keyword Smoked Pimento Cheese Dip

Prep Time 15

Cook Time 2

Resting Time 1

Servings cups

Calories 745kcal

Author Bon Appeteach

Ingredients

8 oz. Cream Cheese
1 tbsp. Salt, Pepper, Garlic Rub for the smoked cream cheese
1/3 cup Mayonnaise
2 cups Shredded Cheddar Cheese shred your own for best results
4 oz. Pimento Peppers diced and drained
2 cloves Garlic minced
1/2 tsp Smoky Paprika

Instructions

Preheat the smoker to 225 F. and set it for indirect heat.
Season a cold block of cream cheese on all sides with SPG (salt pepper garlic) rub. Cross hatch the top lightly with a knife, place in a grill safe dish (I use a cast iron pan) and place the cream cheese on the smoker for about 1.5-2 hours.
Remove the cream cheese from the smoker and let it cool to room temperature for at least an hour before using in the dip. If preparing ahead of time, store the smoked cream cheese in the fridge for 1-2 days before using in the dip (make sure it's room temperature before mixing into the pimento cheese).
To make the dip, start by whipping the block of smoked cream cheese. You can do this with a hand mixer or a fork.
Add the mayo, garlic, paprika, diced and drained pimentos, and the shredded cheddar cheese to the smoked cream cheese.
Fold and mix the ingredients together by hand with a fork until its fully combined.
Serve the dip with crackers, veggies, biscuits or on sandwiches and enjoy.

Notes

This is an easy recipe to make ahead 1-2 days prior to serving and can be stored for up to 7 days in an airtight container in the fridge.

Nutrition