Baked Pimento Cheese Dip
A warm and savory Southern favorite, this Baked Pimento Cheese Dip transforms the beloved cold spread into a gooey, bubbling appetizer. Ideal for gatherings and game day feasts, it pairs beautifully with chips, crackers, or fresh vegetables.
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.
Notes
Adjust the heat by modifying the amount of jalapeño or omitting it altogether for a milder version.