| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 6 cups |
Ingredients
- 2 tablespoons unsalted butter
- 1/2 large red onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 1/2 teaspoons kosher salt
- 1 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon Louisiana hot sauce
- 8 ounces cream cheese, cubed
- 1 cup sour cream
- 3 cups Pimento Cheese Spread, recipe follows
- 2 tablespoons red wine vinegar
- 1 jar roasted bell peppers, red and yellow
- 1 jar brined cherry peppers or Sweety Pepps
- 1 can sliced green olives
- 5 green onions, chopped
- 1 cup roasted, salted pumpkin seeds
- Two 7-ounce jars sliced pimentos, drained
- Three 10-ounce bricks sharp Cheddar, finely grated
- 1 cup mayonnaise
Instructions
- Melt the butter in a large saute pan over medium-high heat. Add the red onions, garlic and salt and cook until translucent. Add the mustard powder, cayenne and hot sauce and mix well.
- Reduce the heat to medium and add the cream cheese. Cook, mixing occasionally, until melted.
- Add the sour cream, Pimento Cheese Spread and red wine vinegar and mix until everything is heated through.
- Transfer to a warmer for serving.
- Arrange the toppings in small bowls so you can top you dip as you like.
- Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimentos and cheese, beating until smooth. Beat in the mayonnaise.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 323 |
| Total Fat | 30 g |
| Saturated Fat | 12 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 11 g |
| Cholesterol | 58 mg |
| Sodium | 475 mg |
Reviews
I love this recipe. Its a snack, I add more may mayo to make a creamy mac and cheese. I have also used it to make inside out burgers. Thanks Trisha