Pimento Cheese Dip

Barbara Curry
by Barbara Curry
14 servings
25 min

Transform a Southern classic, Pimento Cheese Dip, into a quick and easy burrito dinner. Or, keep it warm in a crock pot for an amazing hot dip to serve for Game Day or your next get together. If you’ve never tried pimento cheese as a warm crockpot dip instead of a cold spread, you’re going to love it.

For the full recipe post with tips and tricks, check out my blog Butter & Baggage

Pimento cheese, for the uninitiated, is a cheese spread made with cheddar cheese and mayonnaise. If you’re from the Carolinas then you’re very familiar with pimento cheese. 80% of all pimento cheese is consumed in the Southeast, with North Carolina being the number one consumer. The rest of you are missing out, so I’m here to share a pimento cheese dip that will convert you.

Game day is a big deal in the South, it starts with college football in the fall and just keeps on going through the Super Bowl and on to March Madness and the Final Four. That’s a lot of sporting events where you need food and appetizers to munch on.

For those occasions when you want something heartier than pimento cheese dip, try making pimento cheese burritos or tacos with ground beef or chicken, or leave them out for a vegetarian version. It’s a family favorite and so simple to make.

Hearty enough for a meal, and just as good as an appetizer for your next gathering.

Recipe details
  • 14  servings
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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  • ▢ 10 ounces Spicy Pimento Cheese
  • ▢ 1 tablespoon olive oil
  • ▢ 1/2 cup Vidalia onion chopped
  • ▢ 1 lb ground beef/chicken
  • ▢ 1/3 cup fresh cilantro
  • ▢ 2 teaspoons sugar
  • ▢ 1 tablespoon chili powder
  • ▢ 1 teaspoon oregano
  • ▢ 1 teaspoon cumin
  • ▢ 1 can corn (15 ounces) drained
  • ▢ 1 can black beans (15 ounces) drained
  • ▢ 1 can Rotel tomatoes and chilies (10 ounces)

Turn a slow cooker to warm and add 10 ounces of pimento cheese.
Heat olive oil in a 10 inch skillet over medium-high heat, add onion and sauté until tender. Add meat and cook until browned. Drain excess fat. Add cilantro, sugar and seasonings. Simmer for a few minutes. If using a slow cooker, add the meat mixture to the slow cooker.
Drain the beans and rinse well. Drain the corn and tomatoes and add to the meat mixture. Stir all ingredients until combined. Add salt and pepper to taste. Heat for 10-15 minutes then use as a filling for burritos or serve with chips.
If cooking on the stove, add the pimento cheese to the meat mixture and stir until melted. Once melted, add the drained beans, corn and tomatoes and mix to combine. Let simmer for 5-10 minutes until heated through.
If serving as a dip, try doubling the pimento cheese for a cheesier dip.
  • Make sure to rinse the black beans thoroughly to remove the extra starch and salt.
  • This dip is best warm but is still delicious at room temperature.
  • Add red pepper flakes to make it spicier.
  • Try doubling the pimento cheese if you want a cheesier dip.
  • This can be made ahead and rewarmed in a slow cooker or a skillet.
Barbara Curry
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