Smoky BBQ Pimento Cheese Dip

Allergens

Dairy, Gluten

Ingredients

• 8 oz smoked gouda, shredded
• 8 oz cream cheese, softened
• 4 oz jar pimentos, drained
• 1/2 cup mayonnaise
• 1/2 cup barbecue sauce
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper, to taste

Instructions

1. In a large mixing bowl, combine shredded smoked gouda, softened cream cheese, drained pimentos, mayonnaise, barbecue sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper.
2. Mix well until all ingredients are fully combined and the mixture has a smooth texture.
3. Cover and refrigerate for at least 1 hour to allow flavors to meld together.

Chef’s Insight

The longer you let this dip rest in the refrigerator, the more the flavors will meld together, creating a truly tantalizing taste experience.

Notes

This recipe is best served chilled and at room temperature for optimal flavor.