HOT PIMENTO CHEESE DIP

Hot Pimento Cheese Dip image

Provided by Polina Chesnakova

Yield Serves 4 to 6

Number Of Ingredients 12

Chipotle pepper purée:
1 (7 oz./200 g) can chipotle in adobo sauce
Pimento cheese and assembly:
½ garlic clove, minced
Kosher salt
1½ tsp. cornstarch
1 (5 fl oz./150 ml) can evaporated milk (about ½ cup plus 2 Tbsp)
8 oz. (230 g) sharp or extra-sharp Cheddar cheese, coarsely grated (about 2 cups)
2 oz. (55 g) cream cheese, roughly diced, at room temperature
¼ cup (60 g) mayonnaise
1 (4 oz./115 g) jar diced pimento peppers, drained
1½ tsp. Chipotle Pepper Purée

Steps:

Chipotle pepper purée:
Put the chipotle peppers and adobo sauce in a small food processor or blender and blend until the mixture turns into a smooth purée. Set aside. The chipotle purée can be made in advance, stored in an airtight container, and refrigerated for up to 2 months.
Pimento cheese and assembly:
On a cutting board, sprinkle the garlic with a large pinch of salt and gather it into a small mound. Holding the blunt side of the knife with both hands, press and scrape the knife's sharp end, holding it at a slight angle, across the garlic mound to flatten it. Repeat, dragging it across the garlic, until you have a smooth paste. Set aside.
In a small bowl, mix the cornstarch and 1½ tsp. of the evaporated milk into a slurry. Pour the rest of the evaporated milk into a medium saucepan and stir in the slurry. Bring to a boil over medium-high heat, whisking constantly. Turn the heat to low and add the Cheddar gradually by the handful, stirring until the Cheddar is melted and the mixture is smooth. Add the cream cheese and whisk until it melts. Stir in the mayonnaise, pimento peppers, 1½ tsp. of the chipotle purée, and the garlic paste. Season with salt. Transfer to a serving bowl or keep it warm in a slow cooker and serve immediately.
To reheat the sauce, microwave it, stirring every 30 seconds, until fully melted.