Pimento cheese dip with black pepper Parmesan crackers from Two Chefs in the Garden: Over 150 Garden-Inspired Vegetarian Recipes (page 116) by Lynn Crawford and Lora Kirk

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Notes about this recipe

  • averythingcooks on December 14, 2025

    We enjoyed this on Ritz crackers but it was a bit of a happy accident...I made it mostly as written (subbing in diced Fresnos for some of the diced fresh red pepper) but then I noticed the cream cheese on the counter???? Oops! Solution was to beat the cream cheese super smooth & gradually blend it by hand into the "finished dip". I decided to stop after adding a little under 1/2, as I liked the taste/texture at that point & didn't want to mute the other flavours. We liked the used of both roasted & fresh red pepper and the little hum of heat from the jalapenos & Fresnos. I also plan to make these crackers this week.

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