Baked Pimento Cheese Dip
This Baked Pimento Cheese Dip takes the “Caviar of the South” and transforms it into a warm, gooey, and slightly spicy appetizer. By combining three types of cheese with the sweetness of roasted peppers and a double-hit of pimientos, you get a complex flavor profile that is far superior to store-bought versions.
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Baked Pimento Cheese Dip
Ingredients
| DAIRY & CHEESE | AMOUNT |
| Cream cheese, softened | 1 package (8 oz) |
| Shredded cheddar cheese | 8 oz |
| Shredded colby jack cheese | 8 oz |
| Mayonnaise | 3/4 cup |
| PEPPERS & SEASONING | AMOUNT |
| Diced pimientos, drained | 2 jars (4 oz each) |
| Roasted red peppers, chopped & drained | 1/2 cup |
| Tabasco sauce | 1 teaspoon |
| Worcestershire sauce | 1 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Cayenne pepper | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
How To Make Baked Pimento Cheese Dip:
Step 1: Prep and Preheat: Preheat your oven to 350°F. Lightly grease an 8×8-inch baking dish with butter or non-stick spray to ensure easy serving.
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Step 2: Cream the Base: In a large mixing bowl, combine the 8 oz of softened cream cheese, 3/4 cup of mayo, shredded cheddar, and colby jack. Mix with a sturdy spoon or a hand mixer until the cheeses are fully incorporated and the mixture is relatively smooth.
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Step 3: Fold in the Flavor: Add the drained pimientos, chopped red peppers, tabasco, Worcestershire sauce, salt, garlic powder, and cayenne. Stir gently until the peppers are evenly distributed throughout the cheese base.
Step 4: Bake to Perfection: Transfer the mixture into your prepared baking dish, smoothing the top with a spatula. Bake for 22/24 minutes. You are looking for the edges to be bubbling and the top to develop a light golden-brown color.
Step 5: Serve: Remove from the oven and let it sit for 5 minutes to set slightly. Serve warm with sturdy crackers, pita chips, or toasted baguette slices.
