Turn a Southern classic into the ultimate warm pimento cheese dip with this easy recipe! Perfect for Game Day or any gathering, keep it warm in a crock pot and watch it become the star of the show. If you’ve only ever tried pimento cheese as a cold spread, you’re in for a surprise with this hot, melty version. Your guests will love every creamy, cheesy bite!
Hot Pimento Cheese Dip – Great Anytime of the Year
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, it’s a Southern staple. Have you ever tried it warm?
I love pimento cheese grilled cheese sandwiches so serving pimento cheese warm was a no brainer, but I wanted it heartier than a simple warm cheese dip. Adding ground beef and veggies, turned it into a hearty dip that’s super cheesy.
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 this hot homemade pimento cheese dip that will convert you. Not a dip person, try using it to make the fluffiest biscuits or to top breakfast potatoes.
While classic pimento cheese spread is delicious all by itself with chips, crackers, carrot sticks or celery sticks, this warm pimento cheese dip recipe is a nice change from the classic and a crock pot will keep it warm for hours.
Why you’ll love it
- The texture of the pimento cheese makes it great for dipping
- You can serve it wrapped in a tortilla or as a dip
- It can stay warm in a crock pot or serve right out of the skillet
- You can use ground beef or chicken or make it vegetarian
- It makes enough to feed a hungry crowd
- We all could use a quick and easy “no-fail” appetizer
What is pimento cheese made of?
Pimento cheese is a creamy cheese spread with three basic ingredients, extra-sharp cheddar cheese, mayonnaise, and pimentos of course. The pimento cheese that we love to use is MyThreeSons Gourmet. It’s thick and creamy with extra sharp cheddar cheese, seasonings and no preservatives or artificial anything.
For this recipe try to choose a brand that is thick and does not have too much mayonnaise in it, or even better make your own pimento cheese – mine has cream cheese in it.
What you’ll need
- Pimento cheese – Use a thick and creamy brand that is not runny. My gang likes things spicy but you can use a mild one. If making your own, do not use pre-shredded cheese, it will not melt the same in this dip.
- Ground beef/chicken – you can use either or leave out completely and make it vegetarian.
- Corn – canned corn, or you can use frozen, just let it thaw before adding.
- Black beans – one can or more if you’re making it vegetarian, totally optional but they’re a great addition.
- Rotel tomatoes and chilies – I love this product and use it for so many recipes, you can use the mild or spicy version.
- Onion – Vidalia for a milder taste or a yellow onion will work.
- Fresh Cilantro – fresh adds more flavor.
- Seasonings – sugar, chili powder, oregano and cumin. If you want it spicy, add some cayenne pepper or hot sauce. If you really want it spicy, add some chopped jalapeno peppers.
- Tortilla chips – this is a thick dip so you’ll need a sturdy tortilla chip or Ritz crackers are especially good with it.
Make a Hot Pimento Cheese Dip – Skillet/Slow Cooker
You can make this completely in a skillet, or after you’ve browned the meat, transfer it to a crock pot to keep it warm for an extended period of time.
Step 1: Brown ground beef & onions
Heat olive oil in a 10 inch skillet and sauté onions until they have softened, about 3-5 minutes. Add ground beef or chicken and cook until brown and cooked through. Drain off any excess grease. Add cilantro and seasonings. At this point you can add it to a crock pot or leave in the skillet.
If you are leaving it in the skillet, add the pimento cheese to the skillet and stir until melted.
Step 2: Add some veggies
Drain the beans, corn and tomatoes and add to the rest of the ingredients.
Stir until combined and let it simmer until it’s warmed throughout, about 10-15 minutes in a crock pot or about 5 minutes on the stove.
If you want it cheesier, just add a second container of pimento cheese to the mixture. This makes it super cheesy and even better!
How to Store Leftovers
If you have left overs, just let it cool and store in an airtight container in the refrigerator. It will stay fresh for 3-5 days. To re-warm, you can microwave it or place in a skillet to warm it up. It doesn’t freeze well, it tends to separate when frozen.
A Few Recipe Notes
- Rinse the beans thoroughly before adding to the dip. This removes extra starch and salt and improves the flavor.
- Drain the canned corn and tomatoes, otherwise your dip will have too much liquid.
- For a spicy version, add some red pepper flakes.
- If you want to make this mild, use both a mild pimento cheese and mild rotel tomatoes and leave out the pepper flakes.
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Hot Pimento Cheese Dip in a Crock Pot
Ingredients
- 10 ounces Spicy Pimento Cheese
- 1 tablespoon olive oil
- ½ cup Vidalia onion chopped
- 1 lb ground beef/chicken
- ⅓ cup fresh cilantro
- 2 teaspoons sugar
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 15 ounce can corn drained
- 15 ounce can black beans drained
- 10 ounce can Rotel tomatoes and chilies
Equipment
Instructions
- 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.
- 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.
Video
Barbara’s Tips + Notes
- 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.
Nutrition
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Megan says
Absolutely LOVE the ease of this recipe and pimento cheese.. YUM!
Barbara Curry says
Isn’t Pimento cheese the best!
Taryn says
Love this idea – perfect for a game day recipe!
Carrie says
This recipe is speaking my love language!! Everything in this warm and comforting dip sounds fantastic! Definitely need to make this one 😊
Barbara Curry says
I think you’ll love it!
Nicole says
I’ll definitely be making this dip for the Super Bowl, so good!
Barbara Curry says
Can’t wait to hear how you like it.
Melissa says
Such a favorite of mine! I love spreading it on burgers! Thanks for a great recipe!
Barbara Curry says
It’s the best on a burger!