Baked Pimento Cheese Dip

A hot, melty baked pimento cheese dip loaded with sharp cheddar, pimientos, and a touch of jalapeño heat. Creamy, bubbly, and perfect for parties!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 250kcal

8 oz cream cheese softened
16 oz shredded cheese divided (8 oz sharp cheddar + 8 oz Monterey Jack or Colby-Jack)
1/2 cup mayonnaise
8 ounces diced pimientos, drained very well (2 4-ounce jars)
2-3 tablespoons chopped pickled jalapeños
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
Freshly ground black pepper to taste
Salt to taste

Preheat oven to 350°F. Lightly grease a small baking dish (8×8, pie plate, or similar).
In a large mixing bowl, add in the softened cream cheese.
Add the shredded cheddar, Monterey/Colby-Jack, mayonnaise, pimientos, jalapeños, garlic powder, onion powder, smoked paprika, and black pepper. Stir until fully combined.
Transfer the mixture to the prepared baking dish and spread evenly.
Bake for 20–25 minutes, or until the dip is hot, bubbly around the edges, and lightly golden on top.
Let rest for 5 minutes before serving. Optional: Garnish with diced chives or sliced green onions.

Drain pimientos well. Excess moisture can make the dip watery or cause slight separation.
For more heat: swap colby-jack for pepper-jack, add extra jalapeños, a pinch of cayenne, or a splash of jalapeño brine.

Storage

Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in a 325°F oven until warm and melty again, or gently microwave in short increments.