RECIPE: Mexican Pimento Cheese Dip

As a born-and-bred Midwesterner, there’s nothing I like more than sitting down with a basket of tortilla chips and lava-hot queso dip at my local Mexican restaurant, but unfortunately that experience doesn’t always translate to the at-home game day experience. The queso gets cold before the first commercial, or you find yourself tethered to a tiny crockpot plugged into a wall with your chips, watching the game from the kitchen. This dip solves that problem by borrowing a tried-and-true recipe from our neighbors to the south: Pimento Cheese. This craveable dip takes the flavors of Mexican queso dip—think warm cumin, spicy green chiles—and combines them with shredded cheddar and cream cheese for a “queso” dip that frees you from the crockpot. 

RECIPE

Serves 8–10

Ingredients

• 2 cups shredded extra-sharp cheddar cheese
• 8 ounces cream cheese, softened
• ⅓ cup mayonnaise
• 1 (4-ounce) can green chiles
• 1 jalapeño pepper, seeded and minced (optional)
• 2 teaspoons cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• Tortilla chips for serving (I like a sturdier tortilla chip with this dip)

Instructions

1. Place cheddar cheese, cream cheese, mayonnaise, green chiles, minced jalapeño, cumin, garlic powder and onion powder in a large bowl. Mix until thoroughly combined. Season to taste with salt and black pepper. Serve with sturdy tortilla chips. 
2. Note: This dip can be made ahead and will keep for up to a week in an airtight container.