Pimento Pepper Cheese Dip (aka Pimento Cheese)
Pimento Cheese Dip
200 g natural cheddar grated
1 Tablespoon grated onion
1/2 tsp onion powder
2 Tablespoons of diced pimento peppers
1/2 tsp Worcestershire sauce (or liquid aminos)
1/2 tsp freshly ground black pepper
pinch of salt
1/4 tsp cayenne pepper (more if you like it spicy)
1/4 tsp dried mustard powder
1/2 cup no sugar mayonnaise
Grate cheese using a box grater.
Grate onion finely on box grater and measure 1 tablespoon.
Combine all remaining ingredients and stir to combine
Taste and adjust salt and cayenne pepper.
Store covered in fridge overnight.
Serve as a sandwich filling or dip for veggies. My grandmother would slice sticks of celery and fill them as an appetizer for parties. You can also make a nice lunch with this as a filling in lettuce wraps.
Grate the cheese yourself so you can reduce hidden carbs from pre-grated cheese, that is often coated with corn starch. Please avoid using the Kraft Cheddar block that is processed cheese and not natural cheese as it has the wrong flavor profile. You want a sharp cheddar for the best flavor. Also it really does help to let this sit overnight and marinate.
Calories 285, Fat 27 grams, Protein 8 grams, Carbs 5 grams, Fiber 1 grams