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PSA: You have not fully experienced summer until you’ve dunked some crackers into this Roasted Corn and Jalapeno Pimento Spread
Some of you maybe scratching your head because …. “What the heck is Pimento Dip?”. If you know what it is already, then you know it is such a good dip for parties, amazing on sandwiches, and for just because who doesn’t like a dip made of cheese. If you don’t, it is a Southern cheese dip. To some, it is actually called “Pâté of the South”. And while you can buy pimento cheese dip at the store, it is even better whipped up fresh for your very own homemade pimento cheese.
This dip takes only minutes and will be the hit of any BBQ.
Seriously, this roasted corn and jalapeno pimento spread comes together in less than 10 minutes. And what it lacks in prep time it performs with entertaining. This homemade pimento cheese will be the star of any bbq or get-together. Sure you may have burgers, ribs, or dogs- but they are no match for this dish. Be prepared to dip and drool.
Want some more like this homemade pimento cheese?! I got you boo-boos. Check out some goodies below:
Before you get started, these are the tools I used- buy them on Amazon by clicking the photo!
Watch this quick video that shows just how easy this homemade pimento cheese dip is!
Roasted Corn and Jalapeno Pimento Spread
Your new summer dip is here! You need to make this Roasted Corn and Jalapeno Pimento Spread! It is so easy and SO delicious. Make this homemade pimento cheese dip now!
- 2 cups Cheddar Cheese, I prefer thick cut
- 8 oz Cream Cheese, brought to room temp and cut into cubes
- 3 tbsp Mayo
- 1 cob of Corn, shucked
- 1 Jalapeno, diced
- 4 oz jarred Pimiento, drained, cut into diced
- 1/2 tsp Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Cayenne Pepper
Char corn over open fire rotating to char all side. You can also rub some oil over the corn and broil rotating to broil all side
Cut corn off cob
Add all ingredients to mixing bowl
Use hand mixer on medium and blend together on medium until combined
Serve immediately or chill to serve with crackers, spread on sandwiches,
Stays good for up to 7 days in fridge
- 252 Calories
- 6g Carbohydrates
- 62mg Cholesterol
- 21g Fat
- 10g Protein
- 12.5g Saturated fat