Pimento cheese is transformed into a delicious extra creamy and rich dip, perfect with buttery Ritz or Club crackers.
- 1/2 pound sharp cheddar cheese, grated
- 2 teaspoons cornstarch
- 1 large red pepper
- 5 ounces evaporated milk
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon hot sauce, preferably Texas Pete
- Kosher salt
Place cheese in a medium bowl and toss with cornstarch until evenly coated. Set aside.
Roast pepper over gas stove, grill, or broiler until skin is completely charred. Place in a bowl, cover with plastic wrap, and let sit until cool enough to handle, about 10 to 15 minutes. Remove the charred outer skin, cut in half and remove the seeds and core. Finely chop pepper.
Bring evaporated milk to a boil in a medium saucepan over medium-high heat. Reduce heat to low and add in cheese. Stir constantly until cheese is melted and smooth. Stir in chopped red pepper, mayonnaise, sour cream, and hot sauce. Season with salt to taste. Transfer to a bowl and serve immediately.