The weather is warming up, and the season for cookouts and picnics is quickly approaching! This recipe from Chef Bill Hawkins is perfect for summer events. Pimento Cheese Dip is a favorite at the Bluebird, and we’re excited to share it with you!
Bluebird Pimento Cheese Dip
- ½ lb shredded gouda cheese
- ¼ lb shredded pepper jack cheese
- ¼ cup mayo
- ½ lb softened cream cheese
- 1 tsp minced garlic
- ¼ cup medium diced roasted red pepper
- 1 jalapeno seeded and finely diced
- 1 tsp onion powder
- 1 tbsp buttermilk
- Salt and pepper to taste
Mix thoroughly and adjust the consistency by adding more buttermilk to loosen it, or more cheese to tighten as needed. Serve with your favorite crackers or toasted bread.
Did you make this recipe? Take a picture and tag us! @wildernessroadhospitality
This Pimento Cheese Dip is featured in several Bluebird dishes, including our famous Pimento Burger!