Best Matts Sriracha Pimento Cheese Dip Recipes

Sriracha Pimento Cheese Spread image

Provided by Beth - Budget Bytes

Time 15m

Number Of Ingredients 6

8 oz extra sharp cheddar, shredded* ($1.77)
4 oz cream cheese, room temperature ($0.60)
1/2 cup mayonnaise ($0.56)
3 Tbsp sriracha (or to taste) ($0.27)
1 cup diced roasted red peppers ($1.00)
1 green onion ($0.11)

Steps:

Add the shredded cheddar, cream cheese, mayonnaise, and 1 Tbsp sriracha to a large bowl.
Finely dice the roasted red peppers and finely chop the green onion. Add both to the bowl with the other ingredients. Use a hand mixer to combine the mixture until the cream cheese is well incorporated (the mixture will still be lumpy because of the shredded cheese and diced peppers).
Taste the mixture and add more sriracha to your liking. I added a total of 3 Tbsp sriracha. Keep in mind that the spiciness will increase slightly as the mixture refrigerates.
Serve immediately, or refrigerate until ready to eat. The mixture will keep in the refrigerator for 4-5 days.

Nutrition Facts : ServingSize 1 Serving, Calories 362.02 kcal, Carbohydrate 8.55 g, Protein 10.17 g, Fat 33.28 g, Fiber 0.28 g, Sodium 696.5 mg

Pimiento Cheese Dip image

Provided by Valerie Bertinelli

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups freshly grated sharp Cheddar
8 ounces cream cheese, at room temperature
4 ounces diced pimientos, drained
1/4 cup mayonnaise
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
Kosher salt
1 teaspoon chopped fresh chives
Crackers and assorted crudités, for serving

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.

Devilishly Hot Pimento Cheese Dip image

Provided by Carla Hall

Categories appetizer

Time 30m

Yield 4 cups

Number Of Ingredients 15

1 large round pumpernickel bread boule
3 tablespoons unsalted butter
1/4 cup minced yellow onion
1 clove garlic, minced
1 tablespoon mustard powder
1/2 teaspoon sweet paprika
3/4 teaspoon cayenne pepper
1 1/2 teaspoons salt, plus more if needed
3 tablespoons all-purpose flour
1 1/2 cups whole milk
8 ounces cream cheese, softened
12 ounces extra-sharp Cheddar, shredded
3/4 cup roasted peppers or pimentos, drained and finely diced
1/4 cup hot green chiles, drained and finely diced
Freshly ground black pepper

Steps:

First, prepare the bread boule by slicing off the top 2 inches and hollowing out the center, leaving the walls of the boule about an inch thick. Cut the top and insides of the bread into bite-sized cubes and set aside.
In a large saucepan, melt the butter over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute.
Whisk in the mustard, paprika, cayenne and salt; cook for an additional 2 minutes. Sprinkle the flour over the onion/garlic mixture and stir to combine; cook about 2 minutes more. Gradually whisk in the milk and gently simmer for 2 minutes. Add the cream cheese and stir until it melts. Then add the Cheddar cheese. Once all the cheeses are melted, stir in the roasted peppers and hot green chiles. Season with black pepper to taste and additional salt, if necessary.
Preheat the broiler on high.
Scoop the pimento cheese mixture into the hollowed-out bread boule and place on a baking sheet. Broil until the top begins to bubble and lightly brown, a couple of minutes. Place the filled boule on a platter and serve immediately with the bread cubes.