Baked Pimento Cheese Dip Recipes

BAKED PIMENTO CHEESE DIP | LODGE CAST IRON

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In the bowl of a stand mixer or large mixing bowl combine grated cheese and cream cheese. Mix well.
• Add pimentos to cheese mixture and combine.
• Add mayonnaise, mustard, salt, pepper, Worcestershire, horseradish, garlic powder, and onion powder. Mix until well combined and smooth.
• Transfer dip into a small cast iron skillet or cast iron triangle mini server.
• Top dip with Panko bread crumbs and bake for 10 to 15 minutes, until the topping begins to brown.

BAKED PIMENTO CHEESE DIP

Steps:

• Preheat oven to 350 degrees and spray a 2-quartbaking dish with nonstick cooking spray.
• In a large bowl, combine cream cheese, mayonnaise, and both cheeses. Use a wooden spoon to mix them together well.
• Place red peppers and pimientos on paper towels and pat out excess moisture. Roughly chop the peppers and add them along with pimientos to bowl.
• Add hot sauce, Worcestershire sauce, salt, sugar, and cayenne pepper and stir everything together.
• Spoon into prepared baking dish, place in oven and bake for 20 to 25 minutes, until bubbly and lightly browned.

BAKED PIMENTO CHEESE DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 1-quart baking dish with olive oil.
• In a large bowl, stir together the cheddar, cream cheese, Pecorino-Romano, olive oil, and grated onion until evenly combined.
• Spread the cheese mixture into the prepared baking dish, transfer to the oven, and bake until golden, just melted, and heated through, about 15 minutes.
• While the cheese bakes, stir together the pimentos, Kalamata olives, parsley, Worcestershire, garlic, salt, and pepper in a medium bowl.
• Spoon the pimento mixture into the center of the dip. Serve hot, with crackers alongside.
• Enjoy!

PIMIENTO CHEESE DIP

Steps:

• Cook the potatoes: Preheat the oven to 400 degrees F.
• Toss the potatoes in enough olive oil to coat in a medium bowl. Sprinkle with salt and pepper. Pour onto a sheet pan. Bake until the potatoes are golden, crispy-skinned and soft, 20 to 25 minutes. Set aside.
• Meanwhile, make the cheese dip: Melt the butter in a large saucepan over medium heat. Add the onions and cook until they are soft and translucent, then add the garlic and cook for 1 minute more. Whisk in the mustard powder, paprika, cayenne and 1 teaspoon salt; cook for an additional 2 minutes. Sprinkle the flour over the top and stir to combine. Cook for 2 to 3 minutes. Gradually whisk in the milk. Simmer, whisking occasionally, for 10 minutes.
• Add the Cheddar and stir until it melts, then add the cream cheese. Once all the cheeses are melted, stir in the roasted peppers. Season with black pepper to taste and additional salt, if necessary. Keep warm on low heat or in a double boiler.
• Putting it all together: Turn the boule over. Carve out the boule in large chunks, leaving a 1-inch wall. Cut the hollowed-out boule chunks into 1-inch cubes or 2-by-1/2-inch batons.
• On a round platter, arrange the bread like logs or firewood, then arrange the pepper triangles on top. Set the boule in the middle. Scatter the roasted potatoes around like rocks. When ready to serve, pour the warm cheese dip into the boule. ENJOY!