Pimento Cheese & Sun-Dried Tomato Dip
Give the Southern classic a Mediterranean turn: blend sharp cheddar and provolone with cream cheese and mayonnaise until smooth, then fold in julienned sun-dried tomatoes and smoked paprika instead of the usual jarred pimentos. Pulse just enough to keep the tomatoes chewy and distinct. It's pimento cheese, elevated into a dip worth setting on a real cheese board.
Pimento cheese is the pride of the South, and this version pays it full respect while nudging it somewhere new. In place of the traditional jarred pimentos come sweet, chewy sun-dried tomatoes and a whisper of smoked paprika; provolone joins the cheddar for extra depth. The result is richer, smokier, and a touch more sophisticated — the beloved spread reimagined as an elegant dip that disappears fast at any gathering.
Beyond the Classic: Sun-Dried Tomato & Provolone
The swaps are what make this feel new. Sun-dried tomatoes packed in oil bring a concentrated, sweet-savory intensity and a satisfying chew that jarred pimentos can't match, while provolone alongside the sharp cheddar adds a mellow, melty depth. Smoked paprika and garlic powder round it into something warm and layered. It's unmistakably in the pimento-cheese family — creamy, cheesy, spreadable — but with a Mediterranean accent all its own.
Blend Smooth, Keep Texture
Texture is a two-stage decision. First, blend the cream cheese, cheddar, provolone, and mayonnaise in the food processor until they break down into a completely smooth, creamy, thick base — that unified richness is the backbone. Then add the sun-dried tomatoes, green onion, and spices and pulse only four or five times, just enough to distribute them. Over-process here and the tomatoes disappear into a uniform paste; pulse with restraint and they stay in distinct, chewy flecks throughout.
Pimento Cheese & Sun-Dried Tomato Dip
Ingredients
Method
- Place the softened cream cheese, sharp Cheddar cheese, Provolone cheese, and mayonnaise directly into the bowl of a high-capacity food processor.
- Pulse the machine continuously until the cheeses break down and unify into a completely smooth, highly creamy, thick blend. (Ensure the cream cheese is fully softened to prevent lumping).
- Add the drained sun-dried tomatoes, chopped green onions, garlic powder, and smoked paprika to the processor bowl.
- Aggressively season the mixture with the kosher salt and coarse black pepper.
- Pulse the machine 4 to 5 short times, strictly until the aromatics are just combined. You want the sun-dried tomatoes and scallions to be evenly suspended throughout the dip while retaining their distinct, chewy texture; do not over-process into a pure liquid.
- Transfer the thick, hearty spread into a serving bowl. Serve immediately at room temperature alongside toasted artisanal crackers, or chill until ready to serve.
The Heart of the Table
Taking a beloved regional classic and giving it a thoughtful twist is a warm way to welcome people — familiar enough to comfort, new enough to spark conversation. A bowl of good pimento cheese has always meant Southern hospitality; this one carries that same open-armed generosity, with just enough of a surprise to make guests ask for the recipe.
The Art of the Host
A food processor makes the smooth base effortless — and it's the tool that lets you control the final texture with a few careful pulses. Grate or slice the cheeses so they break down evenly, and drain the sun-dried tomatoes well so the dip stays thick rather than oily. It comes together in ten minutes with no cooking at all.
Neighborly Grace
- The Preparation: Blend the cheddar, provolone, cream cheese, and mayo smooth, then fold in the sun-dried tomatoes and smoked paprika, pulsing just enough to keep some texture. It's better after a few hours in the refrigerator, so make it ahead.
- The Pour: A crisp white or a cold lager suits this rich, tangy dip. For a non-alcoholic option, a sparkling water with lemon or a sweet tea keeps it Southern.
- The Vibe: This is a Southern classic with a Mediterranean turn — set the bowl out with crackers and crudités and let people spread and graze all afternoon.