Mortadella Pimento Cheese Dip

Mortadella Pimento Cheese Dip

Pimento cheese is already amazing as a dip, but blending in a few slices of rich and fatty mortadella brings it to a whole other level! Perfect for any occasion, this creamy and flavorful dip is sure to be a crowd-pleaser. Made with a blend of tangy pimento cheese and savory mortadella, this dip brings together the best of both worlds. The smooth and creamy texture of the cheese is complemented by the rich and meaty flavor of the mortadella.

Whether you’re hosting a party, attending a potluck, or simply looking for a delicious snack, this dip is the answer. It’s quick and easy to make, requiring just a few simple ingredients and minimal preparation time. Serve it with crackers, toasted baguette slices, or fresh vegetables for a tasty and satisfying treat. Not only will this Mortadella Pimento Cheese Dip impress your guests, but it’ll also have them coming back for more. So, grab your ingredients and get ready to whip up a dip that will be the star of the show at your next gathering.

The inspiration for this recipe

I had a mortadella pimento cheese at my favorite restaurant in Boston, Coppa, a few weeks back and I knew immediately that I was going to be making it asap. It tastes so good and was really easy to make and it turned out to be the perfect simple but unique app to make for a party. Mixing the mortadella into a pimento cheese mixture gives it such new dimension of flavor and a great richness.

Also you can’t have a twist on pimento cheese without the classic version! I often use this recipe as a jumping off point.

Blending the mortadella pimento cheese dip

It’s so easy to make this mortadella pimento cheese dip, just put everything into the food processor. I crushed the garlic and chopped the jalapeno to give them a head start, but other than that everything can just go in as-is.

all the ingredients in the food processor

The ingredients in the blender

  • jarred pimento peppers
  • garlic
  • jalapeno
  • sharp cheddar
  • cream cheese
  • mayo
  • mortadella
blend it up!

Give it a good pulse so that is isn’t perfectly smooth. You want a little texture on this.

tasty Mortadella Pimento Cheese Dip

The texture and body was so thick from the extra fat content in the mortadella. Everyone kept asking “is there ham or salami in this pimento cheese dip?” Nope! Mortadella, the best and most underrated of the Italian meats.

Serving the mortadella pimento cheese dip

Put the bowl of mortadella pimento cheese dip in the center and put a ton of crackers all around it! Top with some extra pimento peppers and paprika and serve.

Mortadella Pimento Cheese Dip

This might be the only way I want to eat pimento cheese now! Did I ruin regular pimento for myself? oops.

Mortadella Pimento Cheese Dip

I can’t think of anything better to bring to a party!

dip the chip in the cheesy goodness!

Twists on this dip

This could be fun to make with other meats, like rosemary ham, salami, or capicola, but nothing will melt itself into the dip the way mortadella does. You could also add some fresh herbs like parsley or rosemary to give it a different dimension of flavor.

Looking for more dippy goodness? Check out my hot cheese dips, this jerk squash hummus, or my favorite onion dip!

Mortadella Pimento Cheese Dip
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4 from 1 vote

Mortadella Pimento Cheese

A spreadable cheese dip loaded with pimento and mortadella.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Keyword: classics, Dip, Spicy
Servings: 15 servings
Calories: 168kcal


  • 7 ounces jarred pimento peppers water drained, plus more for garnish
  • 1 clove garlic
  • 1 jalapeno
  • 8 ounces sharp cheddar
  • 8 ounces cream cheese
  • 1/4 cup mayo
  • 1/4 pound mortadella
  • smoked paprika for garnish


  • Crush the garlic to help it blend up with everything else. Rough chop the jalapeno and keep or remove the seeds depending on how spicy you want it.
  • Put everything into the food processor. Pulse until chunky but fairly smooth.
  • Serve with crackers or toast. Garnish with more pimento and paprika


Calories: 168kcal | Carbohydrates: 2g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 267mg | Potassium: 71mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 708IU | Vitamin C: 14mg | Calcium: 125mg | Iron: 0.4mg


  1. 4 stars
    I made this this week and while I liked it, I think the mortadella got lost a little. Maybe my mortadella was weak. But I’d definitely use this recipe again and just substitute the meat.

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