Cream cheese, mayo, cheddar, Colby Jack, pimientos, roasted red peppers, Worcestershire, and a wink of Tabasco. Trust me, it’s the kind of cheesy baked dip people ask about between bites.
So here’s a true story: I made this Cheesy Baked Pimento Dip by accident.
It was one of those chaotic Saturdays where you wake up thinking you’ll finally organize your spice cabinet (lol), but instead, your cousin shows up with her new boyfriend, your partner invites friends over without telling you, and the only thing you’ve got in the fridge is a half-block of cheddar, some ancient cream cheese, and like… four jars of pimientos?
I just started throwing stuff in a bowl — a little mayo (too much? Eh, whatever), some Worcestershire (because I felt fancy), a splash of hot sauce, and cheese. So. Much. Cheese. I tossed it in the oven with my fingers crossed and hoped for the best.
Not to be dramatic, but when I pulled it out and took a bite… I almost cried. It was that good. Warm, cheesy, creamy, tangy, with just enough spice to say, “Hey, I’ve got personality.” It was gone in 12 minutes. The boyfriend asked for the recipe. I pretended it was a secret family dish. Zero shame.
Why You’ll Love This Cheesy Baked Pimento Dip Recipe?
Alright, let’s talk about why I love this dip — and why I think you’ll love it, too.
First off, it’s stupid simple. You dump everything in a bowl, stir, bake, and boom — it’s party food. Or solo-on-the-couch food. No judgment here.
Second, the flavor? It’s this perfect mashup of creamy and spicy and tangy and sweet. The cream cheese and cheddar make it rich and melty, the pimientos and roasted red peppers add a sweet brightness, and the Tabasco gives it a little sass. You know when food has attitude? Yeah, that.
It’s also one of those dishes that doesn’t look fancy — but people keep hovering around it. Like moths to a very cheesy flame.
Do I sometimes eat it cold out of the fridge the next day? Yes. Yes, I do. Don’t @ me.
Ingredient Notes:
Before you start thinking this dip requires rare spices flown in from Italy — relax. This is pantry-friendly, fridge-scraping, real-life ingredients kinda stuff.
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Cream Cheese (softened) – Don’t skip the softening. I once tried to mix it cold, and let’s just say… my wrist still hasn’t forgiven me.
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Mayo – I use full-fat because this is not the time to be shy. Go big or go home.
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Cheddar Cheese – Sharp is my ride-or-die, but mild works too if that’s your jam.
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Colby Jack – Melts like a dream and brings a little buttery love to the mix.
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Roasted Red Peppers – You can skip these… but why would you?
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Pimientos – Star of the show. Sweet, mild, and kind of retro in the best way.
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Tabasco – One teaspoon, but feel free to go rogue if you like a punch in the face.
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Worcestershire Sauce – Adds that “I can’t put my finger on it” flavor that makes people think you’re a wizard.
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Salt, Garlic Powder, Cayenne – The trio that ties it all together like a good rug.
How To Make Cheesy Baked Pimento Dip?
This isn’t fine dining. This is “I didn’t plan ahead but still crushed it” kind of cooking. Let’s get into it.
Step 1: Preheat your oven to 350°F (180°C).
Yes, the oven. This is a baked pimento dip, after all. Get it nice and hot, and grease your 8×8 dish. I use whatever nonstick spray is within reach. Sometimes olive oil. Once, I used butter and it felt kinda luxurious. No wrong answers.
Step 2: Mix the cheese situation.
In a big bowl, toss in your softened cream cheese, mayo, cheddar, and Colby Jack. Mix it until it looks like something you’d want to eat with a spoon (no shame if you do).
Step 3: Add the personality.
Stir in your pimientos, red peppers, Tabasco, Worcestershire, and all the spices. It should smell cheesy with a kick and look like confetti got into the dip. If it tastes good raw, it’ll taste even better baked.
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Step 4: Bake it.
Scoop the mixture into your greased dish. Smooth the top if you want — or don’t, this isn’t a beauty contest. Bake it for 22–24 minutes, or until the edges are bubbly and the top is slightly golden. And if your oven runs hot like mine? Check around minute 20.
Step 5: Wait (just a sec).
It’ll be molten lava when you pull it out. Give it five minutes to settle. That’s just enough time to get your chips or crackers ready, text your friend about this life-changing dip, and pretend you didn’t already take a bite.
Storage Options:
Honestly, leftovers are rare. But if you manage to restrain yourself:
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Fridge: Store it in a container with a lid. Or just cover the dish in foil like a normal person. Reheat in the microwave or oven. Still amazing.
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Freezer: Yup, you can freeze it before baking. Wrap it tight, toss it in the freezer, then bake when the craving hits. I once found one I forgot about for 3 months — still great. Still cheesy.
Variations and Substitutions:
This recipe is basically a blank canvas for cheesy dreams. You do you, friend.
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No pimientos? Use chopped red bell pepper or even diced sundried tomatoes. Bold move, but I support it.
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Add protein: Bacon, shredded chicken, sausage crumbles — all fair game.
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More heat? Toss in jalapeños or even a bit of chipotle powder.
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No mayo? Use sour cream or Greek yogurt. Slightly tangier, still tasty.
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Vegan-ish? Try plant-based cheeses and vegan mayo. Haven’t done it myself, but hey, I’m curious if you do.
What to Serve with Cheesy Baked Pimento Dip?
If you’re feeling civilized, try these:
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Tortilla Chips – The standard. The reliable. The ride-or-die.
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Ritz Crackers – Buttery, nostalgic, and way too easy to eat 20.
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Celery or Carrots – So you can pretend you’re being healthy.
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Toasted Bread – Chef’s kiss.
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Pretzel Chips – Salty + cheesy = a good time.
Or just… spread it on a sandwich the next day? (Yeah, I’ve done that. It slaps.)
Frequently Asked Questions:
Can I make it ahead?
Yes! Mix it up, stash it in the fridge, and bake when you’re ready. It actually gets better after sitting a bit.
What if I don’t have pimientos?
Roasted red peppers will save the day. Or even finely diced fresh red bell pepper if you’re in a pinch.
Can I microwave leftovers?
Totally. I’ve done it at midnight. Tastes just as amazing.
So… are you gonna try this? I really hope you do. It’s cozy, it’s cheesy, it’s just the right amount of messy. And it kind of feels like something your aunt from Georgia would make — if your aunt also knew how to throw a little spice in the mix.
If you make it, I wanna hear how it goes. Did you change anything? Did someone propose to you because of it? Did your kids finally eat something red on purpose?
Tell me everything. I’m all ears (and probably elbow-deep in crackers and dip again).
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheesy Baked Pimento Dip
Ingredients
- 1 8 ounces package cream cheese, softened
- 3/4 c mayo
- 8 ounces shredded cheddar cheese
- 8 ounces shredded Colby jack cheese
- ½ c drained roasted red peppers chopped
- 2 4 ounces jars diced pimientos, drained
- 1 tsp Tabasco sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- ½ tsp garlic powder
- 1/2 tsp cayenne pepper
- Chips or crackers for serving
Instructions
- Preheat the Oven: Set your oven to 350 degrees F (180 degrees C) and grease an 8x8-inch baking dish.
- Combine Cheeses: In a large mixing bowl, blend the softened cream cheese, mayo, shredded cheddar cheese, and shredded colby jack cheese until fully mixed.
- Add Flavorings: Stir in the chopped roasted red peppers, drained pimientos, Tabasco sauce, Worcestershire sauce, salt, garlic powder, and cayenne pepper until the mixture is evenly combined.
- Bake the Dip: Transfer the cheese mixture to the prepared baking dish. Smooth the top and bake for 22-24 minutes, or until the dip is bubbling and has turned golden on top.
- Serve: Allow the dip to cool for a couple of minutes after removing from the oven, then serve warm with your choice of chips, crackers, or toasted bread.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
