Name: Hot Pimento Cheese Dip
Yield: Serves 4 to 6
Ingredients: 1 (7 oz./200 g) can chipotle in adobo sauce; 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

Photo of Hot Pimento Cheese Dip served with vegetables crackers and pretzels.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

While pimento cheese is perfect as is as a spread, it also makes a pretty darn good queso-like dip. This particular version is smooth and velvety and has a kick of smoke and heat thanks to chipotle in adobo sauce—even pimento purists will find it delicious. Also, big shout-out to J. Kenji López-Alt’s method of using cornstarch and evaporated milk to make a smooth, velvety sauce that doesn’t break or turn gritty—without the help of Velveeta or a béchamel!

I love serving this dip with Ritz Crackers, pretzels, and an assortment of veggies like bell peppers, carrots, and celery. Use leftover chipotle purée to flavor sauces, dips, marinades, soups, and stews.