We’ve made this delicious dip twice now, once for our family to enjoy and once for a friend’s party. Both times it was awesome and eaten very quickly! This dip has similar flavors to that jarred queso dip, but this is so much better. It doesn’t have that gluey texture that store bought dips have, just creamy, cheesy goodness. Trust us, you will have zero self control over this dip. We served ours with plain corn chips, but it would probably also be great spread on toasted baguette slices as well.
Tex-Mex Pimiento Cheese Dip
Recipe slightly adapted from Annie’s Eats
½ cup mayonnaise (we used low fat)
6 oz. cream cheese (again, we used low fat
¾ cup diced pimientos (they can be found in most supermarkets)
2 jalapeño peppers, ribbed, seeded and minced
2-3 scallions, chopped
1/3 cup minced fresh cilantro, plus more for garnish
8 oz. extra sharp cheddar cheese, shredded
8 oz. pepper jack cheese, shredded
¼ tsp. red pepper flakes
Salt and pepper, to taste
Preheat the oven to 350˚ F. In a large bowl, combine all the ingredients and mix well with a spatula until evenly combined. Spread the mixture in an even layer in a 2-quart casserole dish. Bake 20-25 minutes or until the cheese is completely melted and bubbling. Remove from the oven, garnish with additional cilantro, and serve warm.
Note: try to avoid using pre-shredded cheese as when it melts the texture is not as smooth as it should be, due to anti-caking agents.