This Oven-Baked Pimento Cheese Dip takes the beloved “Caviar of the South” and turns it into a warm, gooey, slightly spicy appetizer that’s impossible to resist. Made with three kinds of cheese, sweet roasted peppers, and classic pimientos, this homemade version delivers rich, layered flavor far better than anything store-bought. Perfect for parties, game day, or casual entertaining.
Ingredients
Cheese & Dairy
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1 package (8 oz) cream cheese, softened
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8 oz shredded cheddar cheese
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8 oz shredded Colby Jack cheese
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¾ cup mayonnaise
Peppers & Seasonings
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2 jars (4 oz each) diced pimientos, drained
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½ cup roasted red peppers, chopped and drained
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1 teaspoon Tabasco sauce
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1 teaspoon Worcestershire sauce
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½ teaspoon garlic powder
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½ teaspoon cayenne pepper
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½ teaspoon salt
Instructions
Step 1: Prepare the Oven
Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with butter or non-stick spray.
Step 2: Make the Cheese Base
In a large bowl, combine the softened cream cheese, mayonnaise, shredded cheddar, and shredded Colby Jack. Mix until smooth and well combined, using a sturdy spoon or hand mixer.
Step 3: Add the Flavor
Fold in the drained pimientos, roasted red peppers, Tabasco sauce, Worcestershire sauce, garlic powder, cayenne pepper, and salt. Stir gently until evenly mixed.
Step 4: Bake
Spread the mixture evenly into the prepared baking dish and smooth the top. Bake for 22–24 minutes, or until the edges are bubbling and the top is lightly golden.
Step 5: Serve
Remove from the oven and let the dip rest for 5 minutes before serving. Enjoy warm.
Serving Suggestions
Serve this dip with:
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Crackers
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Pita chips
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Toasted baguette slices
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Pretzels or fresh vegetables
Tips & Variations
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Add diced jalapeños for extra heat
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Swap sharp cheddar for extra bold flavor
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Sprinkle extra cheese on top before baking for a crustier finish
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Serve leftovers spread on toast or sandwiches
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.