A work in progress recipe, haven’t locked a recipe in. OR there are so many variations you could make, maybe there isn’t one BEST recipe.
Ingredients:
- Cream cheese
- Mayo (the internet suggests only Duke’s Mayo will do, never tried it)
- Jar of pimentos (my grocery typically carries these small 4oz jars of diced pimentos, one of these jars is sufficient, 2 if you are making a lot)
- Onions (I have tried both shredded yellow onions, and finely chopped green onions, both good, and different from each other)
- The cheese (I use good quality block of sharp cheddar, no need for it to be yellow, the pimentos will add a bit of color)
- Spices (onion and garlic powder go well here, some recipes call for some smoked paprika or cayenne, theses are good in addition, depends how hot you want to make it)
- Hot sauce (I have used a variety of sauces here, really up to you, but the vinegar is important for bringing the flavors together, so dont omit this even if you want a mild dip, just go easy and use a mild hot sauce)
- Extras: jalapeno peppers, bacon, adobo peppers
- Salt and pepper
Rough Recipe:
- Traditionally its a 2-3:1 ratio of cream cheese to mayo, I kinda prefer it more mayo heavy and have done 1:1 or 1:2, see what you like. But you could do 1 8oz pack of cream cheese to ~1/3 C of Mayo.
- 2 cups of shredded cheese
- 4oz jar of pimentos, drained.
- 1/2 C onions
- Spices and extras to taste
I have always just hand mixed it together, some people use a food processor for a smoother consistency, and some use egg beaters to try to whip some air in. Up to you.
Ways to eat:
- As a dip with crackers, celery, bell peppers etc.
- On cold sandwiches, with turkey, chicken, or just cucumber
- As part of a grilled cheese
