While pimento cheese is perfect as is as a spread, it also makes a pretty darn good queso-like dip. This particular version is smooth and velvety and has a kick of smoke and heat thanks to chipotle in adobo sauce—even pimento purists will find it delicious. Also, big shout-out to J. Kenji López-Alt’s method of using cornstarch and evaporated milk to make a smooth, velvety sauce that doesn’t break or turn gritty—without the help of Velveeta or a béchamel!

　　I love serving this dip with Ritz Crackers, pretzels, and an assortment of veggies like bell peppers, carrots, and celery. Use leftover chipotle purée to flavor sauces, dips, marinades, soups, and stews.

　　

Ingredients

Serves 4 to 6

　　

Chipotle pepper purée:

1 (7 oz./200 g) can chipotle in adobo sauce

　　

Pimento cheese and assembly:

½ garlic clove, minced

　　Kosher salt

　　1½ tsp. cornstarch

　　1 (5 fl oz./150 ml) can evaporated milk (about ½ cup plus 2 Tbsp)

　　8 oz. (230 g) sharp or extra-sharp Cheddar cheese, coarsely grated (about 2 cups)

　　2 oz. (55 g) cream cheese, roughly diced, at room temperature

　　¼ cup (60 g) mayonnaise

　　1 (4 oz./115 g) jar diced pimento peppers, drained

　　1½ tsp. Chipotle Pepper Purée

　　

Chipotle pepper purée:

Step 1

Put the chipotle peppers and adobo sauce in a small food processor or blender and blend until the mixture turns into a smooth purée. Set aside. The chipotle purée can be made in advance, stored in an airtight container, and refrigerated for up to 2 months.

　　

Pimento cheese and assembly:

Step 2

On a cutting board, sprinkle the garlic with a large pinch of salt and gather it into a small mound. Holding the blunt side of the knife with both hands, press and scrape the knife’s sharp end, holding it at a slight angle, across the garlic mound to flatten it. Repeat, dragging it across the garlic, until you have a smooth paste. Set aside.

　　

Step 3

In a small bowl, mix the cornstarch and 1½ tsp. of the evaporated milk into a slurry. Pour the rest of the evaporated milk into a medium saucepan and stir in the slurry. Bring to a boil over medium-high heat, whisking constantly. Turn the heat to low and add the Cheddar gradually by the handful, stirring until the Cheddar is melted and the mixture is smooth. Add the cream cheese and whisk until it melts. Stir in the mayonnaise, pimento peppers, 1½ tsp. of the chipotle purée, and the garlic paste. Season with salt. Transfer to a serving bowl or keep it warm in a slow cooker and serve immediately.

　　

Step 4

To reheat the sauce, microwave it, stirring every 30 seconds, until fully melted.

　　Reprinted with permission from Hot Cheese by Polina Chesnakova, copyright (c) 2020. Published by Chronicle Books.Buy the full book from Amazon or Bookshop.