A baked Southern pimento cheese dip takes the classic cold tailgate staple and transforms it into a warm, bubbly, golden-brown masterpiece. With a creamy cream cheese base, sharp cheddar, tangy pimento peppers, and a kick of savory seasoning, it bakes into an irresistible appetizer that pairs perfectly with crackers, pretzels, or toasted baguette slices.
Ingredients
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8 oz (225g) cream cheese, softened to room temperature
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½ cup mayonnaise (Duke’s mayonnaise is the traditional Southern standard)
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3 cups freshly grated sharp cheddar cheese (grating your own block cheese provides superior melting compared to pre-shredded)
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1 jar (4 oz) diced pimentos, drained well
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1 tsp Worcestershire sauce
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1 tsp Dijon mustard or creole mustard
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½ tsp garlic powder
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½ tsp onion powder
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¼ tsp smoked paprika (plus an extra pinch for dusting the top)
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A pinch of cayenne pepper or hot sauce (optional, for a subtle kick)
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Salt and freshly ground black pepper to taste
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Optional topping: ¼ cup crumbled bacon or finely chopped green onions
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For serving: Ritz crackers, celery sticks, corn chips, or sliced French bread
Instructions
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Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a baking dish (such as an 8×8-inch pan or a small cast-iron skillet) with cooking spray or butter.
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Mix the Creamy Base: In a large mixing bowl, beat the softened cream cheese and mayonnaise together using an electric mixer or a sturdy wooden spoon until completely smooth, creamy, and free of lumps.
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Add Seasonings: Stir in the Worcestershire sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper until well combined.
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Fold in Cheese and Pimentos: Add about 2 ½ cups of the freshly grated sharp cheddar cheese and the drained diced pimentos directly into the mixture. Stir gently with a spatula until evenly distributed. (Reserve the remaining ½ cup of cheddar cheese for the topping).
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Transfer to Dish: Spread the cheese mixture evenly into your prepared baking dish or cast-iron skillet. Smooth out the top and sprinkle the reserved ½ cup of cheddar cheese over the surface, followed by a light dust of smoked paprika for color.
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Bake: Bake uncovered for 20 to 25 minutes, or until the dip is heated completely through, bubbling furiously around the edges, and the top cheese layer is melted and lightly golden. (If you want a deeper golden crust, turn your oven to broil for the final 1–2 minutes, watching closely so it doesn’t burn).
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Garnish and Serve: Remove from the oven and let it cool for 5 minutes so it sets slightly. Top with optional crispy bacon bits or chopped green onions, and serve warm with your favorite dippers.
