Pimiento Cheese Salad Dressing

This dressing is incredibly delicious and puts Ranch dressing to complete and total shame. I made this up for a dinner party recently when I was craving pimiento cheese but wanted to produce something that was more of a sauce or dip than cheese spread. With the addition of a bit of milk kefir to a pimiento recipe this dressing came to life! While there are a lot of ingredients listed below, none are too obscure and this dressing is simple to make – just blend in a food processor until smooth for about one minute.

Pimiento chiles are mild and often come in small cans in the canned vegetable section of the store. You can substitute a fresh red bell pepper, a teaspoon of Sriracha, or any pickled, frozen, or fresh homegrown fleshy chiles like jalapenos, gambo, or aji chiles – just be aware these might raise the heat level! Use this dressing on falafel, salads (falafel salad pictured here), sandwiches, and fries – it’s hard to resist.


  • 8 oz mayonnaise (homemade or Duke’s)
  • 6 oz grated cheddar
  • 2-4 oz pimiento chiles
  • 1/4 tsp smoked paprika
  • 1 whole preserved lemon (optional)
  • 4 oz cup milk kefir
  • 2 cloves peeled garlic
  • 1/4 tsp garlic powder
  • juice of one lemon
  • 1/4 tsp salt + more to taste
  • 1/4 tsp dried mustard


Combine all of the ingredients in a food processor and blend together until smooth. The dressing should be creamy but a good consistency for pouring and dressing salads. If it is too thick add a little more kefir until it is to your liking. Add salt and apple cider vinegar to taste if necessary. Move to a sealed container or squeeze bottle with a cap; keeps 3 weeks or more in the refrigerator.

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