Alright folks, this dip has shortly become my new favorite go-to dip for parties and get-togethers. It’s a new take on the classic southern Pimento Cheese Dip, but this one is baked, served warm, and has a bit of a Tex-Mex theme going on with the jalapeno and cilantro. Have I piqued your interest yet?
*Please DO NOT use pre-shredded, packaged cheese as it’s usually coated with flour and/or cornstarch that makes for a gritty texture when melted. Take the time to shred the cheese yourself for optimal results.
*You can prepare the dip ahead all the way up to baking it. Just stick the unbaked mixture in the fridge until you’re ready to bake it. Just be prepared ti add 5-10 minutes to the baking time.
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