Baked Pimento Cheese Dip

The South is renowned for its comfort foods, and pimento cheese stands out as a quintessential Southern delight. Often referred to as Carolina caviar or Southern paté, this beloved spread combines pimento peppers, cheddar cheese, and mayonnaise. Although I didn’t grow up with pimento cheese, I’ve come to love its savory flavors. Inspired by this, I envisioned transforming it into a warm, bubbly dip—and the results were spectacular. This Baked Pimento Cheese Dip is truly a revelation, exceeding all my expectations.

Here’s the recipe for Baked Pimento Cheese Dip, an ideal treat for enjoying The Masters. It features a mix of cheddar and Parmesan cheeses, roasted red peppers, cream cheese, mayonnaise, garlic salt, Worcestershire sauce, and a dash of hot sauce, all baked into a lusciously gooey dip. Serve it with Ritz crackers, Fritos, or celery sticks for a delicious, low-carb/gluten-free option.

This Baked Pimiento Cheese Dip features a rich blend of cheddar, Pepper Jack, and cream cheese, making it exceptionally cheesy and creamy. Enhanced with a hint of spice from hot pepper sauce and cayenne pepper, this dip incorporates both roasted red peppers and diced pimientos, offering a flavorful twist that I find particularly delightful compared to pimientos alone. Perfect as a warm, comforting treat during winter, it pairs splendidly with vegetable sticks and pita chips, making it a hit for party spreads and game day gatherings. During warmer months, the chilled version of this dip is a favorite in the south, but this baked rendition is a must-try for the colder season.

Pimento Cheese: A Masters Tournament Tradition

Watching The Masters just isn’t complete without indulging in classic Pimento Cheese and Egg Salad—both iconic at Augusta. It’s almost a ritual to enjoy these at the tournament! We’ve crafted versions of each on our blog.

How to Prepare Pimento Cheese Dip

This dip is incredibly easy to prepare and absolutely delicious! I must admit, I found it exceptionally tasty when served hot—possibly due to my love for melted, cheesy delights.

To create this dip, simply blend softened cream cheese, mayonnaise, sour cream, shredded cheddar, shredded Parmesan, chopped roasted red peppers, garlic salt, Worcestershire sauce, and hot sauce together. Transfer the mix into a small baking dish and bake until it’s nicely bubbly.

Roasted Red Peppers: I opted for these in the dip instead of traditional diced pimentos for a deeper, more robust flavor.

Cheese Varieties: Feel free to experiment with different cheeses such as Pepper Jack or Gouda. Adding bacon and jalapeños can also enhance the flavor!

Mayonnaise Tip: Use Duke’s Mayonnaise for a low-carb option.

Worcestershire Sauce: Opt for Lea & Perrins if you need a gluten-free choice.

Hot Sauce: I used Frank’s Hot Sauce for a nice kick.

Preparation Tip: You can prepare this dip a couple of days in advance and keep it refrigerated until you’re ready to bake.

Serving Suggestion: This dip is best enjoyed warm. We served ours with Ritz crackers, but celery sticks or chips are great alternatives.

What is Pimento Cheese?

Pimento Cheese is a cherished Southern dish comprised of cheese, pimentos, and mayonnaise. It’s versatile, serving as a dip, spread, or an addition to sandwiches and burgers. Last year, I whipped up some delightful Pimento Cheese Muffins for Masters week, which were a hit. This year, I transformed our classic Masters Pimento Cheese recipe into a scrumptious baked dip.

This Baked Pimento Cheese Dip pairs wonderfully with tortilla chips, potato chips, or crostini. Any leftovers are perfect for topping a burger. If you’re not catering to a large crowd, consider halving the recipe, as it yields a generous amount. For the best flavor and texture, shred your own cheese instead of opting for pre-shredded varieties.

I hope everyone had a joyful Christmas—I certainly did, although I indulged a bit too much in Italian Cream Cake. It looks like I’ll need to commit to cleaner eating and more exercise in the next few months, or I might just end up with a belly to rival Santa’s!

The recipe remains true to its traditional roots but is enhanced with the addition of Colby Jack cheese, cream cheese, and a touch of extra spice. Spread the mixture into an 8×8-inch baking dish and bake it for just over 20 minutes. Once the dip is bubbling and starts to golden on top, it’s ready to be enjoyed.

Serve this dip with your favorite chips, crackers, or toasted bread. If you love classic pimento cheese, this baked version is sure to delight. Try making it for your next gathering and experience the magic firsthand!

Ingredients

• 8 oz package of softened cream cheese
• 3/4 cup mayonnaise
• 8 oz shredded cheddar cheese
• 8 oz shredded Colby Jack cheese
• 1/2 cup chopped roasted red peppers, drained
• 2 jars (4 oz each) diced pimientos, drained
• 1 teaspoon Tabasco sauce
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• Chips, crackers, or toasted bread for serving

Instructions

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish. In a large bowl, combine the cream cheese, mayonnaise, cheddar cheese, and Colby Jack cheese until well mixed. Stir in the roasted red peppers, pimientos, Tabasco sauce, Worcestershire sauce, salt, garlic powder, and cayenne pepper until the mixture is evenly distributed. Transfer the mixture to the prepared baking dish and bake for 22-24 minutes, or until the top is bubbling and golden. Serve the dip warm with your choice of chips, crackers, or toasted bread.