Have you ever noticed how almost every single party dish revolves around cheese?? Dips, cheese balls, cheese logs, pinwheels….it seems almost every single holiday recipe starts with an 8 ounce package of cream cheese. Not that I’m complaining! However, since learning of my lactose intolerance (and my mom’s, and possibly my sister’s), I tend to pay more attention to these things nowadays. I try to cut down on the amount of cheese dishes I make when I host parties. Goat cheese doesn’t count, thank the Good Lord (I’m not affected by goat’s milk, just cow’s milk), so there’s ALWAYS plenty of that! :) So, this year, instead of a cheese ball (or two) and a couple of cheesy dips, I chose only one cheesy dish. This Baked Pimento Cheese Dip. Josie debuted it first, then Annie. After drooling over it on both girls’ blogs, I finally decided it was time to make it! Perfect party food, easy to make, and definitely a crowd-pleaser. What more could you ask for?

Baked Tex-Mex Pimiento Cheese

1/4 cup mayonnaise
1/4 cup greek yogurt
8 ounces cream cheese, softened to room temperature (reduced fat is fine)
3/4 cup chopped roasted red bell pepper
1 jalapeno pepper, seeds and ribs removed, chopped finely
8 oz extra sharp cheddar, grated (about 2 cups)
8 oz Pepperjack cheese, grated
1/3 cup minced scallion (2-3 scallions)
1/3 cup minced fresh cilantro
1 tsp Worcestershire sauce
1/4 tsp red pepper flakes (more or less to taste)
salt and pepper to taste
tortilla chips, for serving

Preheat the oven to 350 degrees and lightly grease a 2-quart baking dish.

In a large bowl, combine all the ingredients for the dip, reserving 1 tablespoon of each cheese for topping.  Mix well and spoon mixture into the baking dish.
Top with the reserved cheese and bake 20-25 minutes, until hot and bubbly.  Garnish with additional cilantro, and serve with tortilla chips.

Recipe source: adapted from Pink Parsley; originally from Southern Living

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6 Comments »

  1. Dude. You just made pimento cheese even better than it was before!

    [Reply]

    Comment by Karly — December 13, 2012 @ 1:49 PM

  2. I loooved this dip! A good replacement for the same old boring rotel dip!

    [Reply]

    Comment by mother — December 14, 2012 @ 11:00 AM

  3. Great recipes! Is their a printer friendly option to print recipes?

    [Reply]

    amy Reply:

    Thank you! I used to have a print option but we were having some issues with it. Hopefully I’ll have it up and running again soon! In the meantime, if you want to print, just copy and paste into a word doc and print from there. Sorry about that!

    [Reply]

    Comment by Melinda — December 18, 2012 @ 2:36 PM

  4. Sounds good, but where’s the pimento?

    [Reply]

    amy Reply:

    Pimento is just jarred sweet red pepper, which is basically the exact same as the jarred roasted red pepper used in the recipe (except its obviously not roasted).

    [Reply]

    Comment by Lynn — June 23, 2013 @ 11:26 PM

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