If you're here for baked pimento cheese dip, you want something warm, creamy, and party-proof without a lot of fuss. This is my no-stress, Southern crowd pleaser that goes straight from bowl to skillet to bubbly in under 30 minutes. It's the one you make when friends are on the way and you still need a guaranteed win.
Move over buffalo chicken dip, baked pimento cheese dip is the Southern delicacy you didn't know you were missing.
As a dietitian and a Southern cook, I'm all about flavor and balance, and I'll show you how to build a spread that feels fun and still fits real life. Serve it with crunchy veggies and smarter dippers so everyone can enjoy a few scoops and feel good!
Psst: planning your game day spread? Pair this with tailgate-friendly bites like greek yogurt buffalo chicken dip, monte cristo pinwheels, or mini pretzel dogs!
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Why You'll Love This Recipe
- Fast, mix-and-bake method: One bowl, one skillet, and it's ready when the edges are bubbly.
- Creamy and scoopable: Use block cheese you shred yourself for that classic Southern pull.
- Balanced serving ideas: I include veggie dippers and portion tips your guests will actually use!
Love pimento cheese as much as me? Check out my jalapeno pimento cheese, pimento cheese bombs and stuffed pimento cheese jalapeno poppers for more Southern goodness!
Ingredients
These are the simple Southern staples that build big flavor without extra fuss.
- Sharp cheddar cheese: Freshly shredding block cheddar melts smoother than bagged shreds and gives the dip that classic pimento cheese bite.
- Cream cheese, softened: Room-temperature cream cheese blends fast and keeps the dip creamy instead of greasy.
- Mayonnaise: A tangy mayo gives the most classic Southern flavor that is both creamy and delicious.
- Diced pimentos: You can usually find these in small jars near the olives or pickles aisle at most grocery stores. Press out excess liquid so the dip doesn't water out in the oven.
- Jalapeño, seeded and minced (optional): Use it for a little kick or swap in pickled jalapeños for heat with tang.
- Worcestershire and a few dashes of hot sauce: A splash of each adds depth and keeps the dip from tasting flat.
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
From mild to spicy and classic to crunchy, these ideas keep the dip fresh every time you make it.
- Swap the cheddar for a different cheesy vibe like pepper jack, white cheddar, or Colby Jack for the flavor you love.
- For a milder version, skip the jalapeño and use all cheddar for a kid-friendly dip that still tastes great.
- Cook 3 to 4 strips of bacon until crisp, crumble them, and sprinkle over the hot dip right before serving for a salty, savory kick.
- Bake the mixture in an 8 to 10 inch cast iron skillet for crispy edges and a warm, straight-to-the-table presentation.
- Mix 2 tablespoons crushed pecans with 2 tablespoons crushed Ritz crackers and sprinkle on top during the last 5 minutes of baking for quick buttery crunch.
- Fold in 1 to 2 tablespoons finely chopped dill pickles or relish for a bright, tangy pimento cheese twist.
- Swap 2 tablespoons of the mayo for plain Greek yogurt to add a little protein and tang without losing creaminess.
How To Make Easy Baked Pimento Cheese Dip
Follow these simple steps to stir, bake, and get it on the table fast.
Step 1: Preheat the oven to 350°F. Lightly grease an 8-inch baking dish or 8-10 inch cast-iron skillet.
Step 2: Mix the cream cheese, mayonnaise, Worcestershire sauce, hot sauce, and spices in a large bowl until smooth.
Step 3: Fold in the shredded cheese, pimentos, and jalapeño (if using) until evenly combined.
Step 4: Bake 20-25 minutes until the edges are bubbling and the center is hot.
Step 5: Serve hot with crackers, pretzels, toasted baguette, and plenty of fresh veggie dippers.
Tips For the Best Hot Pimento Cheese Dip
A few small moves make this dip creamier, hotter, and party-proof.
- For the creamiest melt, shred cheese from a block because bagged shreds have anti-caking starches that can make the dip oily and slow to melt.
- Let the cream cheese soften at room temperature for 20 to 30 minutes so it mixes smoothly and bakes evenly.
- Drain the pimentos well and blot them dry with a paper towel so extra moisture doesn't thin the dip.
- For parties, keep the dip warm in a small slow cooker on Warm, stirring every 20 to 30 minutes and loosening with a splash of milk if it thickens.
Storage
Here's how to cool, store, and revive the spicy pimento cheese dip for next-day snacking.
- Refrigerate: Cool leftovers, then store in an airtight container in the fridge for up to 4 days.
- Reheat in the oven: Place the dip in an oven-safe dish, cover, and warm at 325°F for 10 to 12 minutes until hot. Uncover and stir, adding 1 to 2 tablespoons of milk or yogurt if it looks too thick.
- Make-ahead: Mix the dip up to 48 hours in advance, cover tightly, and refrigerate, then bake from chilled and add 5 to 8 minutes to the bake time.
- Freezing: Freezing can make the texture a little grainy, but if you need to freeze it, wrap tightly for up to 1 month. Thaw overnight in the fridge, then stir in 1 to 2 tablespoons of milk before gently reheating.
FAQ
Yes. Use a larger skillet or two dishes and add a few minutes to the bake time until the center is hot and edges are bubbling.
Yes, use 4 more ounces of cream cheese and swap 2 tablespoons of mayo for plain Greek yogurt for tang. The flavor is a little different but still creamy and delicious!
Use finely chopped jarred roasted red peppers, drain and pat them very dry, and expect a slightly sweeter, smokier flavor.
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Thank you!
Jessie
Baked Pimento Cheese Dip Recipe
Ingredients
- 8 oz cream cheese softened
- ½ cup mayonnaise
- 1 teaspoon Worcestershire
- 1-2 dashes hot sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 12 oz sharp cheddar freshly shredded
- 1 jar (4 oz) diced pimentos drained well
- 1 small jalapeño seeded and minced, optional
Instructions
- Preheat oven to 350°F. Grease an 8-inch baking dish or 8-10 inch cast-iron skillet.
- In a mixing bowl, beat cream cheese, mayonnaise, Worcestershire, hot sauce, and spices until smooth.
- Fold in shredded cheddar, pimentos, and jalapeño.
- Spread into the dish and bake 20-25 minutes until edges bubble and center is hot.
- Serve warm with veggie dippers, pretzels, crackers, or toasted baguette.
Notes
- For the creamiest texture, use block cheese you shred yourself.
- If holding for a party, move to a small slow cooker on Warm and stir occasionally with a splash of milk.
- Storage: Let the dip cool to room temp, then seal in an airtight container and refrigerate for up to 4 days.
- Reheating (oven): Spoon into an oven-safe dish, cover, and heat at 325°F for 10 to 12 minutes until steamy; uncover, stir, and splash in 1 to 2 tablespoons milk or yogurt if it seems thick.
- Make-ahead friendly: mix up to 48 hours in advance and bake from chilled, adding 5-8 minutes.
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