Baked Pimento Cheese Dip {Tex-Mex Style}

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Baked Pimento Cheese Dip {Tex-Mex Style}


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? :)

If I had to describe this dip in one word it would definitely be addicting. It’s SO good, with one bite you become powerless to its cheesy goodness. I made this for a Christmas Eve party and the dip was a hit and devoured in no time. It’s the type of dip everyone stands around and eats to its completion, plates and napkins need not apply here. I’ll be making this again for a New Year’s Eve party, and the football playoffs, the Super Bowl, the Olympics…get the idea? :)

Cook’s Note for Baked Pimento Cheese Dip {Tex-Mex Style}:

*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.

* Here’s the 2-quart baker I used for this recipe:






Baked Pimento Cheese Dip {Tex-Mex Style}
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 

  • ¾ cup plain Greek yogurt (or mayonnaise)
  • 8 oz cream cheese, softened
  • ¾ cup roasted bell pepper, diced
  • 1 large jalapeno pepper, ribbed, seeded and minced
  • 3 green onions, sliced thin
  • ⅓ cup chopped fresh cilantro
  • 8 oz extra sharp cheddar cheese, freshly shredded
  • 8 oz pepper jack cheese, freshly shredded
  • ¼ teaspoon red pepper flakes
  • salt & pepper to taste
  • For Serving:
  • tortilla chips
  • sliced & toasted baguette
  1. Preheat oven to 350 degrees F.
  2. In a large bowl add all the ingredients and mix well, working out any cream cheese clumps. Place the mixture in a 2-quart casserole dish and smooth out in an even layer. Bake for 20-25 minutes or until the cheese is melted and the edges are bubbling.
  3. Let the dip sit for 5 minutes to cool, garnish with cilantro and serve warm with tortilla chips and/or a sliced & toasted baguette.



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