Oven-Baked Pimento Cheese Dip

This Baked Pimento Cheese Dip takes the “Caviar of the South” and turns it into a warm, gooey, slightly spicy appetizer. Combining three types of cheese with the sweetness of roasted peppers and extra pimientos gives a rich, layered flavor far better than any store-bought version.

Baked Pimento Cheese Dip

Cheese & Dairy

• Cream cheese, softened – 1 package (8 oz)
• Shredded cheddar cheese – 8 oz
• Shredded Colby Jack cheese – 8 oz
• Mayonnaise – 3/4 cup

Peppers & Seasonings

• Diced pimientos, drained – 2 jars (4 oz each)
• Roasted red peppers, chopped and drained – 1/2 cup
• Tabasco sauce – 1 tsp
• Worcestershire sauce – 1 tsp
• Garlic powder – 1/2 tsp
• Cayenne pepper – 1/2 tsp
• Salt – 1/2 tsp

Instructions

Step 1: Prep
Preheat the oven to 350°F. Grease an 8×8-inch baking dish with butter or non-stick spray.

Step 2: Make the Cheese Base
In a large bowl, combine the cream cheese, mayonnaise, cheddar, and Colby Jack. Mix until smooth, using a sturdy spoon or hand mixer.

Step 3: Add the Flavor
Fold in the drained pimientos, roasted red peppers, Tabasco, Worcestershire sauce, salt, garlic powder, and cayenne. Stir gently until everything is evenly mixed.

Step 4: Bake
Spread the mixture in the prepared baking dish and smooth the top. Bake for 22–24 minutes, until the edges bubble and the top is lightly golden.

Step 5: Serve
Let the dip rest for 5 minutes before serving. Enjoy warm with crackers, pita chips, or toasted baguette slices.