Warm, gooey, and bursting with bold Southern charm, Baked Pimento Cheese Dip transforms a beloved classic into a party-perfect appetizer. This melty, savory delight makes every chip dive worth it.
Whether for a cozy dinner gathering or a raucous game-day feast, this dip’s creamy texture and punchy flavors are the MVP on any snack table. Serve it hot and watch it disappear.
Key Ingredients for the Ultimate Baked Pimento Cheese Dip
- Cream cheese – Creates the rich, velvety base that melts to perfection in the oven.
- Duke’s Mayonnaise – Adds signature tang and Southern authenticity to balance the cheese.
- Extra sharp cheddar – Delivers bold, mature flavor that stands out even when melted.
- Pepper jack cheese – Adds just the right hint of spice and creamy meltiness.
- Diced pimentos – Sweet and mild, they bring the signature flavor and color to this Southern classic.
- Jalapeño – Offers a kick of heat that can be tailored to taste.
- Green onions – Fresh and zesty, they add brightness both in the dip and as garnish.
- Dijon mustard – A subtle layer of sharpness that deepens the overall flavor.
- Worcestershire sauce – Umami-rich and complex, it ties the flavors together.
- Garlic powder & smoked paprika – Earthy, smoky seasonings that make the dip feel warm and craveable.
How to Make Baked Pimento Cheese Dip: A Simple Breakdown
Start by preheating the oven to 350°F and greasing your baking dish of choice. In a large bowl, mix the softened cream cheese, Duke’s mayo, mustard, Worcestershire, garlic powder, smoked paprika, and salt until smooth.
Stir in the diced pimentos, green onions, and jalapeño, blending evenly. Fold in the shredded cheddar and pepper jack until fully incorporated. Spoon the mixture into the baking dish, smoothing the top.
Bake for about 20 minutes until golden and bubbly around the edges. Garnish with extra green onions, a dusting of smoked paprika, and more jalapeño slices if desired. Serve piping hot with chips, crostini, or crunchy veggies.
Tips and Twists for Irresistible Pimento Cheese Dip
For extra indulgence, add crispy bacon crumbles or a handful of grated Parmesan on top before baking. Like it hotter? Try swapping in diced roasted Hatch chiles or use a spicier pepper jack.
This recipe also works well grilled in a cast iron skillet for that slightly smoky backyard flavor. Want a gluten-free option? Serve it with carrot sticks, celery, or gluten-free crackers for dipping.
To save time on party day, assemble the dip ahead and refrigerate. Just bake when ready to serve and enjoy the same bubbling, melty deliciousness.
Keeping Leftovers Delicious: How to Store and Reheat
If you somehow end up with leftovers, transfer the dip to an airtight container and refrigerate for up to four days. To reheat, simply scoop what you need into a small oven-safe dish and warm in the oven at 325°F until hot and creamy.
You can also reheat small portions in the microwave in 30-second intervals, stirring between each. While it’s not ideal for freezing due to the dairy content, this dip is so irresistible, freezing likely won’t be necessary.
Baked Pimento Cheese Dip
Ingredients
- 1 jalapeño finely diced (seeds removed for less heat if preferred)
- 2 4-ounce jars pimentos, drained and diced
- 1/2 teaspoon smoked paprika plus more for garnish
- 2 green onions chopped, with extra reserved for garnish
- 1 cup shredded pepper jack or Monterey Jack cheese
- 8 ounces cream cheese softened to room temperature
- 1 teaspoon Worcestershire sauce
- Kosher salt to taste
- 1 cup shredded sharp or extra-sharp cheddar cheese
- 1/2 cup Duke’s Mayonnaise
- 1 teaspoon garlic powder
- 2 teaspoons Dijon mustard
Instructions
- Preheat the oven or grill to 350°F and lightly coat a small cast-iron skillet or baking dish with cooking spray or a bit of oil. In a mixing bowl, blend the cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, smoked paprika, and a pinch of kosher salt until smooth. Incorporate the pimentos, chopped green onions, and jalapeño into the mixture. Gently fold in the shredded cheddar and pepper jack cheeses until evenly distributed. Transfer the combined mixture into the greased dish, smoothing the top. Bake for approximately 20 minutes or until the dip is heated through, creamy, and lightly bubbling on the surface. Finish by sprinkling with additional smoked paprika and green onions, and jalapeño slices if desired. Present hot with your choice of dipping accompaniments.
