Hot Pimento Cheese Dip Recipe (Cast Iron Skillet)

The golden, bubbly top tells you everything you need to know about this Hot Pimento Cheese Dip. Loaded with bacon, two kinds of peppers, and a blend of sharp cheddar and Monterey Jack, this cast iron pimento cheese dip goes from oven to table in 35 minutes.

If you love cheesy appetizers, give our Skillet Chorizo Cheese Dip, Cheesy Roasted Red Pepper Dip, and Bacon Wrapped Jalapeño Poppers a try.

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What Makes This Hot Pimento Cheese Dip Different

Most baked pimento cheese dip recipes call for a standard baking dish, cheddar, cream cheese, and a jar of pimentos. That gets the job done, but this version takes a few extra steps that push it over the top.

Baking in a cast iron skillet gives you better heat distribution and a crispier edge. Adding crumbled bacon brings a smoky, salty layer that balances the richness of the cheese. And using both jarred pimentos and roasted red peppers creates a more complex pepper flavor than either one alone.

One more tip that matters: always shred your own cheese. Pre-shredded bags are coated with cellulose (an anti-caking agent) that prevents smooth melting. Freshly grated cheddar and Monterey Jack melt into a creamy, cohesive dip instead of a grainy one.

Recipe Ingredients

• Cheeses: Cream cheese at room temperature, plus an even mixture of extra sharp cheddar cheese and Monterey Jack cheese. You could use any cheddar cheese, Colby Jack, and/or pepper Jack cheese for a little spice. (We do not recommend using pre-shredded cheese. For best results, grate your own cheese freshly; a food processor will make quick work of it.)
• Onions: Both green and a yellow onion. Finely mince the yellow onion and finely dice the green onions, reserving a bit of the green part as a final garnish. Onion powder could be substituted for minced yellow onion.
• Peppers: Jarred pimento peppers and a jar of roasted red peppers. Drain both thoroughly, patting them dry. Roughly chop the red peppers. The pimento peppers should already be diced.
• Bacon: Because bacon makes everything better. Cooked and crumbled.
• Mayonnaise: Duke's mayo is what we used; it's a southern favorite and this is southern pimento cheese. Hellman's/Best Foods will be great too. We do not recommend Miracle Whip for this recipe.
• Seasonings: Worcestershire sauce, ground mustard (not prepared), salt, black pepper, granulated garlic (garlic powder is ok, but not garlic salt), and sweet paprika. For a little extra kick, use hot paprika or ground cayenne pepper powder, or a dash or two of your favorite hot sauce.

For exact quantities, see the recipe card below.

How to Make Warm Pimento Cheese Dip

Step 1: Preheat oven to 375°F. Add the mayonnaise, softened cream cheese, and all the seasonings to a large bowl.

Step 2: Use a stand or hand mixer and combine cream cheese and everything together until smooth and creamy.

Step 3: Fold in the crumbled bacon, sliced green onions (reserving some green parts for garnish), diced pimentos, minced onion, and chopped roasted red peppers by hand using a rubber spatula or wooden spoon.

Step 4: Stir in the shredded cheeses by the handful to the creamy pepper mixture. Do not add it all at once, as it could clump.

Step 5: Scrape down the sides of the bowl.

Step 6: Add the cheese mixture to the cast iron skillet, garnish with reserved green onions, and bake for 15-20 minutes. For extra golden brown top, once baked, place under the broiler for a minute or two.

Variations

• Spicy: Add diced jalapeños and swap the sweet paprika for cayenne pepper, or use pepper Jack cheese instead of Monterey Jack.
• Smoky: Use smoked paprika and swap in some smoked gouda for part of the cheddar.
• Buffalo: Stir in 2-3 tablespoons of buffalo sauce and top with crumbled blue cheese before baking.
• Lighter version: Swap half the mayonnaise for plain Greek yogurt for a slightly tangy, lower-calorie dip.
• No bacon: For a vegetarian option, skip the bacon and add an extra tablespoon of smoked paprika for depth.

Expert Tips

• Shred your own cheese. Pre-shredded cheese has a cellulose coating that prevents smooth melting. A food processor makes quick work of it.
• Soften the cream cheese. Room temperature cream cheese mixes much more evenly. Microwave for 15-20 seconds if you forgot to set it out.
• Drain the peppers thoroughly. Excess liquid makes the dip watery. Pat both the pimentos and roasted reds dry with paper towels.
• Do not skip the broiler. Two minutes under the broiler gives you a golden, bubbly top that takes this from good to great. Watch it closely.
• Add cheese by the handful. Dumping all the shredded cheese in at once causes clumping. Add it gradually and fold after each addition.

How to Serve Hot Pimento Cheese Dip

This hot pimento cheese dip is a game day, tailgate, and holiday party staple. Bring it straight to the table in the cast iron skillet and let people dig in. Here are some of our favorite dippers:

• Crackers: Ritz crackers are a classic, but any of your favorites will be delicious.
• Bread: Sliced baguette (toasted or not) or any sturdy, crusty bread pieces.
• Vegetables: Carrots, celery, and bell peppers are all excellent options.
• Chips: Tortilla chips and pita chips are great options.

Serve alongside our Skillet Bacon Wrapped Smokies for a full cast iron appetizer spread. For something sweet and tangy to complement the cheese, try a Pepper Jelly Cream Cheese Dip on the same table.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 5 days.
• Reheat: Add to a skillet or baking dish and bake at 375°F for about 10 minutes. You can also reheat in the microwave.
• Make ahead: Mix everything together up to 24 hours in advance and store covered in the fridge. When ready to serve, transfer to a cast iron skillet and bake at 375°F for 20-25 minutes (add a few extra minutes since it is coming from the fridge).
• Freezing: Not recommended. The cream cheese changes texture after freezing and thawing, making the dip grainy rather than smooth.
• Cold leftovers: The leftover dip is excellent cold as a pimento cheese spread on sandwiches, crackers, or as a topping for baked potatoes and pulled pork.

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5 from 24 votes

Hot Pimento Cheese Dip

A southern staple now served warm, this Hot Pimento Cheese Dip must be kept in your recipe box under delicious appetizer cuisine.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Appetizer

Cuisine: American

Servings: 8

Calories: 435kcal

Author: Ned Adams

Cook ModePrevent your screen from going dark

Equipment

• ▢
  10-inch cast iron skillet

Ingredients

• ▢ 8 oz cream cheese softened
• ▢ 1 cup mayonnaise
• ▢ 2 teaspoon Worcestershire sauce
• ▢ ½ teaspoon salt to taste
• ▢ ¼ teaspoon black pepper to taste
• ▢ ½ teaspoon granulated garlic
• ▢ 1 teaspoon ground mustard
• ▢ ½ teaspoon sweet paprika
• ▢ 2 tablespoon yellow onion minced
• ▢ 3 green onions finely sliced
• ▢ ½ cup cooked bacon crumbled
• ▢ 8 oz pimento peppers drained and dried (2-4 oz jars)
• ▢ ¼ cup roasted red peppers drained, dried, and chopped (about ½ the jar)
• ▢ 8 oz extra sharp cheddar cheese shredded
• ▢ 8 oz Monterey Jack cheese shredded

US Standard - Metric

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Instructions

Prep

• Grate the cheeses, slice/mince the onions, crumble (and cook if necessary) the bacon, drain and dry the pimentos, and drain, dry, and chop roasted red peppers.

Making the Dip

• Preheat oven to 375°F.
• Add the mayonnaise, softened cream cheese, salt, black pepper, ground mustard, granulated garlic, sweet paprika, and Worcestershire sauce to a large mixing bowl and cream everything together using an electric mixer until smooth.
• Fold in the crumbled bacon, sliced green onions (reserving some green parts for garnish), diced pimentos, minced onion, and chopped roasted red peppers by hand using a rubber spatula or wooden spoon.
• Stir in the shredded cheeses by the handful to the creamy pepper mixture. Do not add it all at once, as it could clump. Scraping down the sides while combining.
• Add the cheese mixture to the cast iron skillet, garnish with reserved green onions, and bake for 15-20 minutes. For extra golden brown top, once baked, place under the broiler for a minute or two.
• Serve and enjoy.

Notes

• Shred your own cheese. Pre-shredded cheese has a cellulose coating that prevents smooth melting. A food processor makes quick work of it.
• Soften the cream cheese. Room temperature cream cheese mixes much more evenly. Microwave for 15-20 seconds if you forgot to set it out.
• Drain the peppers thoroughly. Excess liquid makes the dip watery. Pat both the pimentos and roasted reds dry with paper towels.
• Do not skip the broiler. Two minutes under the broiler gives you a golden, bubbly top. Watch it closely.
• Make ahead tip: Mix everything up to 24 hours in advance and refrigerate. Add a few extra minutes to the bake time if coming from the fridge.

Nutrition

Calories: 435kcal | Carbohydrates: 8g | Protein: 18g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 94mg | Sodium: 1025mg | Potassium: 223mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1789IU | Vitamin C: 33mg | Calcium: 453mg | Iron: 1mg

Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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