Smoked pimento cheese dip is a delectable and smoky twist on the classic Southern spread. It starts with a rich, smoked cream cheese base that adds depth and creaminess to the dish.

This is a really easy appetizer recipe that you can make ahead of time and serve with chips, veggies, or make pimento cheese sandwiches!

This recipe only requires a few ingredients. Make sure you buy diced pimento peppers and a block of cheddar cheese (shred your own for best results). 

Start by smoking a cold block of cream cheese on the grill (seasoned with SPG rub) at 225 F. for 1.5-2 hours. 

Let it rest and cool to room temperature or place in the fridge for 1-2 days to use later. Just make sure you use room temp cream cheese for this recipe! 

Use a fork to break up the block of cream cheese. Then add all the ingredients together into a mixing bowl. Whip with a hand mixer or stir well with a fork.

This smoked pimento cheese dip is fabulous with pretzels, on toasted biscuits, or with veggies. It can also be used in other BBQ recipes too! 

Try adding hot sauce, bacon, or other types of cheeses to this dip to play around with the flavor profile! It will last for up to 7 days in the fridge. 

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