This recipe gives some Italian flavor to Basic Pimiento Cheese. With crispy prosciutto and Asiago cheese, you’re definitely stepping up your dip game. Friends and family will think it is oh-so-fancy but you will know it was super simple. From backyard cookouts to a porch party, this recipe can work for any occasion. It also makes the perfect snack for those long summer days. Hand shred your cheese for a better texture and flavor. We also prefer diced pimientos over sliced.
1 (4-oz.) jar diced pimiento, drained
1 1/2 cups mayonnaise
1 1/2 tablespoons lemon juice
1/2 cup chopped basil
1 grated garlic clove
8 ounces shredded Asiago cheese
4 ounces shredded mild yellow Cheddar cheese
4 ounces shredded Monterey Jack cheese
4 ounces prosciutto, cooked until crisp
How to Make It
Stir together pimiento, mayonnaise, lemon juice, basil, and garlic in a large bowl.
Stir mild yellow Cheddar cheese and Monterey Jack cheese into pimiento mixture until well combined. Fold in cooked prosciutto. Store covered in the refrigerator up to 1 week.