Carolina Reaper Smokehouse Pimento Cheese Dip
Discover the perfect copycat recipe for a fiery, smoky Southern BBQ Smokehouse Pimento Cheese Dip that will set your taste buds on fire and transport you straight to the tailgate.
Allergens
Dairy, Eggs (in mayonnaise)
Ingredients
- 16 oz cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- 1 cup mayonnaise
- 1/2 cup finely chopped pimento peppers
- 4 fresh Carolina Reaper peppers, seeds and membranes removed
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Crackers or tortilla chips for serving
Instructions
- Preheat the grill to medium heat (about 350°F).
- In a food processor, combine cream cheese, shredded cheddar, mayonnaise, pimento peppers, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper. Blend until smooth and creamy.
- Carefully slice the Carolina Reaper peppers into thin rings and set aside.
- Place the pimento cheese mixture in a heatproof bowl with a lid or an oven safe dish.
- Place the bowl or dish on the preheated grill, cover, and let it sit for 10 minutes to heat through.
- After 10 minutes, remove the lid and carefully arrange the Carolina Reaper pepper rings on top of the heated pimento cheese.
- Allow the dip to smoke for 5 minutes before removing from the grill.
- Serve immediately with crackers or tortilla chips.
Chef’s Insight
Use caution when handling Carolina Reaper peppers, as they are among the world's hottest peppers. Wear gloves when cutting and washing your hands thoroughly afterward.
Notes
This recipe can be easily scaled up or down to accommodate different group sizes.