Fully Loaded Hot Pimento Cheese Dip

Pimento cheese spread is an iconic Southern snack.  If you research the origin, the history can be a bit muddled with no one quite sure exactly where it originated.  I’ve read some food historians who cite that pimento cheese evolved from a cream cheese and Spanish red pepper combination made famous when both were sold en masse in the marketplace by manufacturers in several Northern states. Gasp! Here’s what we do know, over the past 100 years mayonnaise-based pimento cheese as we know it, made it’s way into Southern kitchens and into the hearts of us all.

Regardless of the origin, of this I am certain;  when I was growing up our refrigerator always had a tub of homemade pimento cheese in it.  We enjoyed it on sandwich bread or slathered on fresh celery ribs for between meal snacking.  I love it and consider it to be one of the ultimate of Southern treats. This dip takes pimento cheese in a bit of a different direction, and kicks it up a few notches.  Served warm with crackers, pretzels or corn chips for dipping, it’s sure to please the eaters at your next soiree.

Ingredients:

• 1½ cup real mayonnaise
• 4 oz cream cheese, softened
• ½ cup sour cream
• 1 tsp hot sauce
• ½ tsp garlic salt
• ½ tsp onion powder
• ½ tsp dry mustard
• 8 oz pepper-jack cheese, shredded
• 8 oz sharp cheddar cheese, shredded
• 1 [7] oz diced pimento, drained reserve 2 Tbsp juice
• 2 green onion, thinly sliced
• 4 slices bacon, cooked and crumbled

Directions:
Preheat the oven to 350°F.  Spray a 1 1/2 quart shallow baking dish with cooking spray. Whip together the mayonnaise, cream cheese, sour cream, garlic salt, onion powder, dry mustard and hot sauce for 1-2 minutes until smooth.

Mix in the remaining ingredients by hand, reserving 1/2 cup each of cheese to sprinkle on top. Don’t forget to add the reserved pimento juice.

Pour into the dish, top with the remaining shredded cheese.  Bake for 30-35 minutes until bubbly. Serve with veggies, crackers, pretzels, corn chips or garlic bread for dipping.  Yield: Approximately 4 cup

Fully Loaded Hot Pimento Cheese Dip

 

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Author: Melissa Sperka

Serves: Approximately 4 cups

Ingredients

• 1½ cup real mayonnaise
• 4 oz cream cheese, softened
• ½ cup sour cream
• 1 tsp hot sauce
• ½ tsp garlic salt
• ½ tsp onion powder
• ½ tsp dry mustard
• 8 oz pepper-jack cheese, shredded
• 8 oz sharp cheddar cheese, shredded
• 1 [7] oz diced pimento, drained reserve 2 Tbsp juice
• 2 green onion, thinly sliced
• 4 slices bacon, cooked and crumbled

Instructions

1. Preheat the oven to 350°F. Spray a 1½ quart shallow baking dish with cooking spray. Whip together the mayonnaise, cream cheese, sour cream, garlic salt, onion powder, dry mustard and hot sauce for 1-2 minutes until smooth.
2. Mix in the remaining ingredients by hand, reserving ½ cup each of cheese to sprinkle on top. Don't forget to add the reserved pimento juice.
3. Pour into the dish, top with the remaining shredded cheese. Bake for 30-35 minutes until bubbly. Serve with veggies, crackers, pretzels, corn chips or garlic bread for dipping.

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