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.
Servings: 8
Calories: 435kcal
Equipment
- 10-inch cast iron skillet
Ingredients
- 8 oz cream cheese softened
- 1 cup mayonnaise
- 2 tsp Worcestershire sauce
- 1/2 tsp salt to taste
- 1/4 tsp black pepper to taste
- 1/2 tsp granulated garlic
- 1 tsp ground mustard
- 1/2 tsp sweet paprika
- 2 tbsp yellow onion minced
- 3 green onions finely sliced
- 1/2 cup cooked bacon crumbled
- 8 oz pimento peppers drained and dried (2-4 oz jars)
- 1/4 cup roasted red peppers drained, dried, and chopped (about 1/2 the jar)
- 8 oz extra sharp cheddar cheese shredded
- 8 oz Monterey Jack cheese shredded
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
Adaptations, Variations, and Notes:
- Cheeses — You could use any cheddar cheese, Colby Jack, and/or pepper Jack cheese for a little spice. We don’t recommend using pre-shredded cheese. For best results, grate your own cheese freshly; a food processor will make quick work of it.
- Onions — 1/2 teaspoon onion powder could be substituted for minced yellow onion.
- Peppers — You really want these jarred peppers to be dry before making the dip. Any residual clinging water could cause separation in the prepared dip.
- 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 don’t recommend Miracle Whip for this recipe.
- Seasonings — For a little extra kick, use hot paprika or ground cayenne pepper powder in place or addition to the sweet paprika. Add a dash or three of your favorite hot sauce. Garlic powder can be used in place of granulated garlic, but do not use garlic salt.
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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