Food and Recipes Appetizers Two-Layer Pimiento-And-Cheese Dip With Smoked Almonds Be the first to rate & review! A new fun way to make an old-fashioned favorite. By Jasmine Smith Published on December 4, 2023 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Greg Dupree; Food Stylist: Micah Morton; Prop Stylist: Ginny Branch Active Time: 15 mins Total Time: 15 mins Servings: 12 You’ll be hard-pressed to find a Southerner who doesn’t love pimiento cheese. Our Test Kitchen dreamed up this delicious dip inspired by pimiento cheese, but with a twist. Here, we blend sharp white Cheddar cheese with cream cheese and cayenne pepper and spread it into a dish. Instead of stirring in the pimientos, we blend them with smoked almonds, toasted bread, and a little vinegar in a riff on smoky Spanish romesco sauce, then spoon it on top. The result is a kind of deconstructed pimiento cheese that's all spiffed up for the holidays. Pair it with your favorite crackers, crudité, or our Cornbread Crostini for a fantastic holiday appetizer. Ingredients 8 oz. sharp white Cheddar cheese, shredded (about 2 cups) 4 oz. cream cheese, softened 7/8 tsp. kosher salt, divided 1/2 tsp. cayenne pepper 3/4 cup half-and-half 3 (4-oz.) jars sliced pimientos, drained and patted dry 1 (1 1/2-oz.) sourdough bread slice, torn and lightly toasted (about 1 cup torn) 1/4 cup chopped smoked almonds, plus more for garnish 1 garlic clove 1 1/2 tsp. red wine vinegar 1/4 cup extra-virgin olive oil Torn fresh flat-leaf parsley leaves Smoked paprika, for garnish For serving: endive leaves, baby heirloom carrots, and Cornbread Crostini Directions Add Cheddar, cream cheese, 3/4 teaspoon salt, and cayenne to a food processor bowl; process until crumbly, 30 seconds, stopping to scrape down sides as needed. Add half-and-half; process until smooth, about 1 minute. Transfer to a medium serving bowl; set aside. Let stand at room temperature while preparing pimiento sauce. Wipe processor bowl clean. Add pimientos, bread, almonds, garlic, vinegar, and remaining 1/8 teaspoon salt to processor bowl; process until finely chopped, about 30 seconds, stopping to scrape down sides as needed. With processor running, gradually pour olive oil through food chute, and process until smooth, about 1 minute. Top Cheddar mixture in bowl with pimiento sauce. Garnish with additional chopped almonds, parsley, and smoked paprika. Serve with endive, carrots, and Cornbread Crostini. Rate It Print