Baked Tex-Mex Pimiento Cheese Dip
Turn pimiento cheese sandwich spread into a hot and spicy appetizer by adding chopped jalapeño pepper to the cheese mixture and baking it in a casserole dish. Instead of a 2-quart dish, you can also bake the mixture in two (1-quart) baking dishes.
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- 1 1/2 cups mayonnaise
- 1/2 (12-oz.) jar roasted red bell peppers, drained and chopped
- 1/4 cup chopped green onions
- 1 jalapeño pepper, seeded and minced
- 1 (8-oz.) block extra-sharp Cheddar cheese, shredded
- 1 (8-oz.) block pepper Jack cheese, shredded
- Garnish: fresh cilantro leaves
- Serve with: French bread cubes
- 1. Preheat oven to 350°. Stir together first 4 ingredients in a large bowl; stir in cheeses. Spoon mixture into a lightly greased 2-qt. baking dish.
- 2. Bake at 350° for 20 to 25 minutes or until dip is golden and bubbly. Garnish, if desired. Serve with French bread cubes.
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