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Pimento Cheese Dip
This Hot Pimento Cheese Dip recipe takes classic pimento cheese and turns it into a hot dip with Tex-Mex flavors.
Course
Appetizer
Cuisine
American
Keyword
cheese, dip, entertaining
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
20
servings
Calories
134
kcal
Author
Slightly adapted from Annie's Eats
Cost
$13.35
Equipment
mixing bowl
wooden spoon
Baking dish
Cheese grater
Ingredients
FOR THE DIP:
¾
cup
plain Greek yogurt
or mayonnaise
8
oz
cream cheese
softened
8
oz
diced pimientos, drained
2
large jalapeno pepper
ribbed, seeded and minced
3
green onions
sliced thin
⅓
cup
chopped fresh cilantro
plus more for garnish
8
oz
extra sharp cheddar cheese
shredded
8
oz
pepper jack cheese
shredded
¼
teaspoon
red pepper flakes
salt & pepper to taste
FOR SERVING:
tortilla chips
sliced & toasted baguette
US Customary
-
Metric
Instructions
PREP OVEN AND BAKING DISH:
Move the oven rack to the middle position and preheat the oven to 350 degrees F.
Lightly spray a 2-quart casserole dish with nonstick cooking spray.
MIX DIP:
In a large bowl, add all the ingredients and mix until combined and no cream cheese lumps remain.
Pour the mixture into the prepared casserole dish and smooth into an even layer.
BAKE DIP:
Bake for 25-30 minutes or until the cheese is melted and the edges are bubbling.
COOL AND SERVE DIP:
Let the dip sit for 5 minutes to cool.
Garnish with cilantro and serve warm with tortilla chips, toasted baguette slices, and vegetable sticks.
Notes
Makes about 5 cups of dip.
Nutrition
Serving:
0.25
cup
|
Calories:
134
kcal
|
Carbohydrates:
2.83
g
|
Protein:
7.14
g
|
Fat:
10.72
g
|
Cholesterol:
32
mg
|
Sodium:
195
mg
|
Potassium:
102
mg
|
Fiber:
0.4
g
|
Sugar:
1.72
g
|
Vitamin A:
2000
IU
|
Vitamin C:
35.5
mg
|
Calcium:
180
mg
|
Iron:
0.4
mg