Pimento Fundido

1 day ago 2

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Chef Edward Lee combines Southern and Tex-Mex classics to marque this cheesy enactment dip.

Serve with your favourite crackers, maize tortillas oregon lavash.

The pimento food tin beryllium refrigerated for up to 5 days. The queso fundido cheeses tin beryllium grated and refrigerated for up to 5 days earlier cooking. The caramelized onions and maize relish tin beryllium refrigerated (separately) for up to 2 weeks.

From Edward Lee, chef-owner of Succotash successful National Harbor.

Ingredients

measuring cup

Servings: 16-24

For the pimento cheese

4 ounces crisp cheddar cheese, grated
2 ounces mild achromatic cheddar cheese, grated
1 ounce regular oregon low-fat pick cheese
1 tablespoonful grated Parmigiano-Reggiano cheese
1 tablespoonful gochujang (Korean chili paste)
1 tiny clove garlic, chopped
1 to 2 dashes Worcestershire sauce
6 tablespoons regular oregon low-fat mayonnaise, preferably Duke's
1/4 spoon good oversea salt, positive much arsenic needed
1/4 spoon freshly crushed achromatic pepper, positive much arsenic needed
Half a 4 -ounce jar of pimentos, drained (juice reserved)

For the fundido

1 lb crisp yellowish cheddar cheese, grated
1 lb mild achromatic cheddar cheese, grated
8 ounces Monterey Jack cheese, grated
4 ounces panela cheese, grated (may substitute queso blanco)

For assembly

Vegetable lipid (optional)
16 ample parsley leaves, for garnish (optional)
1 cupful caramelized onions (optional; spot related recipe)
1 cupful maize relish (see related recipe)

Nutritional Facts

Per serving (based connected 24, utilizing low-fat pick food and mayonnaise)

Calories
250
Fat
21 g
Saturated Fat
12 g
Carbohydrates
2 g
Sodium
450 mg
Cholesterol
60 mg
Protein
14 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Edward Lee, chef-owner of Succotash successful National Harbor.

Tested by Joe Yonan.

Published October 10, 2015

Updated March 15, 2026