Yes, it’s Derby week in Kentucky, but Cinco de Mayo is also Thursday! I partnered with Screamin’ Mimi’s Salsa last year to throw a ‘Cinco de Derby’ party. I was talking with the owner of Screamin’ Mimi’s about the holiday and the idea of putting a Cinco de Mayo spin on traditional pimento cheese came to mind. I swapped out pimentos for some salsa and the result was delicious!
This recipe calls for sharp cheddar cheese. I used a combination of yellow and white cheddar. You want to make sure your cheese is thickly shredded. It’s best to shred your own, but I’ve also used this Private Selection thick cut blend and it was delish! Cracker Barrel also makes a thick shredded cheese. If you prefer your spread more mayonnaise-y, use three cups of cheese; if you prefer it more cheesy, use four! Obviously the hotter your salsa is, the hotter your dip will be. If you’re a spice fan you can also add some cayenne pepper. Try and use a chunkier/less runny salsa. I spooned the salsa out of the jar versus pouring it in the measuring cup so I got bigger chunks of tomato!
Salsa Cheese Spread, makes 3 cups
Ingredients
- 3-4 cups thickly shredded sharp cheddar cheese
- 1/2 cup mayo (I used Duke’s)
- 1/4 cup medium or hot salsa (I used Screamin’ Mimi’s)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Directions
- Add all ingredients to a bowl and mix to combine.
- Store in an airtight container until ready to serve. It’s best if you prepare a few hours ahead of time to let flavors meld together.
Can’t beat cheese dip! This definitely rivals pimento cheese for me. I made a grilled cheese with it this weekend, and omg good. If you like this recipe, make sure to also check out my baked pimento cheese and beer cheese dip.
Biscuits & blessings,
Leels
