The Southern favorite, pimiento cheese, is even more party-friendly when made into a creamy dip. Serve with crackers, celery or carrot sticks, or your favorite sturdy chips. It’s fine to use lower-fat cream cheese.
1 (6-ounce) jar pimientos, or ¾ cup roasted red peppers
DRAIN pimientos, reserving juice. Cut in large dice if not already diced.
MIX with the paddle of a heavy-duty electric mixer, on low speed, the cheese, cream cheese, mayonnaise, garlic powder and cayenne until all ingredients are well combined. With a spatula, fold in pimientos. If needed, add juice from pimientos, a teaspoon at a time, to reach the desired creamy consistency. Mixture should not be stiff.
TASTE and add salt and pepper if needed. Cover and refrigerate until serving. Keeps well up to 1 week.