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 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
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
