Oven-Baked Pimento Cheese Dip

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This Baked Pimento Cheese Dip transforms the “Caviar of the South” into a warm, melty, gently spicy appetizer. A blend of three cheeses paired with sweet roasted peppers and extra pimientos creates a deep, layered flavor that easily beats anything store-bought.

Baked Pimento Cheese Dip

Cheese & Dairy

1 package (8 oz) cream cheese, softened
8 oz shredded cheddar cheese
8 oz shredded Colby Jack cheese
¾ cup mayonnaise

Peppers & Seasonings

2 jars (4 oz each) diced pimientos, drained
½ cup chopped roasted red peppers, drained
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon salt

Instructions

Step 1: Prepare the Oven
Heat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with butter or cooking spray.

Step 2: Build the Cheese Mixture
In a large mixing bowl, blend together the softened cream cheese, mayonnaise, shredded cheddar, and Colby Jack until smooth and fully combined. A sturdy spoon or hand mixer works well.

Step 3: Season and Mix
Gently fold in the pimientos, roasted red peppers, Tabasco, Worcestershire sauce, garlic powder, cayenne, and salt. Stir just until evenly distributed.

Step 4: Bake
Transfer the mixture to the prepared dish and spread it evenly. Bake for 22–24 minutes, until the edges are bubbling and the top develops a light golden color.

Step 5: Serve Warm
Allow the dip to rest for about 5 minutes before serving. Enjoy it warm with crackers, pita chips, or slices of toasted baguette.

0 1 minute read