This pimento cheese dip is hitting your inbox just in time for Memorial Day Weekend. It is seriously one of my favorite dips to bring to a party. I’ve brought it to work for “Appetizer Week,” to crawfish boils, to birthday parties, girls’ nights, and family get togethers. It is a) easy, b) quick, and c) TASTY!

You can make it a day ahead and keep in the refrigerator, or an hour ahead, but it is best served COLD.

Fully Loaded Pimento Cheese

Ingredients

• 1 (8 oz) package cream cheese, softened
• 4 cups sharp cheddar cheese, shredded
• 1/3 cup mayonnaise
• 1 tsp. garlic powder
• 1 (4 oz) jar diced pimentos, drained
• 4 tbsp pickled jalapenos, diced
• 1/2 medium onion, finely chopped (I use this chopper)
• 1/2 cup pecans, chopped
• 2 – 3 dashes hot sauce (I use Frank’s)

1. Preheat oven to 375 degrees. Place pecans in a single layer on a baking sheet and roast for 8 – 10 minutes until golden brown. Watch them carefully because they will burn easily. Cool for 10 minutes.
2. In a large mixing bowl, combine the cream cheese and cheddar cheese. I use a hand mixer for this.
3. Then, add in all of the remaining ingredients and combine thoroughly. Cover and chill for at least 1 hour. It needs to be chilled because it helps all the ingredients stick together and harden up a little bit.
4. Serve with crackers, on toast, or eat as is.

Ok, so hear me out on this one. I made this dip last week. As I was eating it the next day, I thought to myself, “I wonder what this would taste like with dried cranberries in it……” The sweetness of the dried cranberry mixed with the cheese and spice of the jalapenos would be such a good combination 🙂

I hope you all have a great holiday weekend. Make sure to tag me if you make this dip and check out of the rest of the PLATED section on ToasttoPost.com.

Cheers – MP