Tex Mex style Hot Pimento Cheese Dip is the ultimate in hot cheese dip recipes! Loaded with sweet pimento peppers, jalapeños, cumin, and topped with some cilantro, this cheese dip is sure to disappear FAST!
So pimento cheese is a thing. A BIG thing in Texas. Everything is definitely bigger in Texas. Including a love for pimento cheese. Really, you can't go wrong with the combination of sweet red peppers and cheese. Typically this appetizer dish can be served cold. However nothing makes me happier than melted stretchy cheese. So I made this a hot pimento cheese dip.
Before we get too involved here, are you on team pimento or team pimiento? I personally don't have a deep seated preference. But I'm going with pimento because I honestly didn't realize this was a thing before I made the graphics for the pictures and had "pimento" on everything. Now it's too late. There's no going back. I'm going with pimento and I'm sticking with it.
This dip is seriously easy to make and definitely a crowd pleaser. The toughest part of the whole process was grating the cheese. Which honestly isn't so bad, and definitely worth it. Then it's just a matter of mixing up the cheese with some mayonnaise. I know, I know. You're probably thinking ummm..huh? Trust me. It's good. But you have to use the good mayonnaise. Everyone from the South will tell you Dukes, of course. If you can't get your hands on that don't cry (although really, a tear or two may be needed... it's just that good), just make sure you're using regular mayo, none of that light stuff. It'll be ok. We can all indulge a little here and there. It's what makes the world go round. We also have those sweet little red pimentos, you can find them jarred, in the condiment aisle I believe, I can't remember, 4 kids mean I block my shopping trips from my memory. I chopped up some jalapeño, green onion, and added some cumin. Baked it all and voila. Ooey, melty, cheesy, goodness.
Tex Mex Hot Pimento Cheese Dip
Serve with chips, bread, crackers, spoon. Whatever you're currently feeling.
Serve it hot! Hint hint: Leftovers are better cold.
I hope you enjoy the recipe! You can follow along with me and never miss a recipe by signing up for my newsletter. Follow me on Instagram and tag #houseofyumm so I can see all the recipes you make. Plus follow me on snapchat! @houseofyumm 💜
- 8 ounces sharp cheddar cheese shredded
- 8 ounces jack cheese shredded
- 4 ounces pimento peppers
- 1 jalapeno seeded and diced
- 1/4 cup diced green onion
- 1 teaspoon cumin
- 1 and 1/2 cup mayonnaise
- Preheat oven to 350 degrees.
- Add shredded cheese, pimento peppers(drain the liquid from the jar before using), diced jalapeños, diced green onion, and cumin to large mixing bowl.
- Spoon in the mayonnaise. Stir to combine.
- Add the cheese mixture to small cast iron skillet or 8x8 baking dish.
- Bake uncovered for about 20 minutes until hot and bubbly.
- Serve while warm and enjoy!
*Recipe Adapted from Southern Living
Make sure you check out this Tex Mex Enchilada Dip too!
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