Make this crowd pleasing Baked Pimento Cheese Dip with Bacon the next time you're looking for a savory appetizer! Combine everything in a cast iron skillet or another oven safe dish and you'll have an easy and hot pimento cheese dip in no time.
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This super easy and cheesy warm pimiento cheese dip is going to quickly become a favorite appetizer!
Perfect to serve with crunchy snacks like tortilla chips, pork rinds, and pita chips, this gooey and melty warm cheese dip can have a little bit of spicy kick, just like my Freezer Jalapeno Pepper Jelly if you add some diced jalapeno pepper.
Best of all, it's ready in just about half an hour and only requires a few dishes, which makes it perfect for a last minute dish!
Shortcuts
- There's no need to drain the pimento peppers--all that liquid adds flavor!
- Buy pre-shredded cheese instead of shredding it yourself. This will save lots of time and the results will be nearly identical.
- If you've forgotten to leave your cream cheese out to soften, just warm it in the microwave.
- There's no shame in buying REAL precooked bacon pieces to make this version of bacon pimento cheese.
Ingredients
What you will need to make homemade pimento cheese dip:
Scroll down to printable recipe for exact ingredient quantities.
- Cream cheese
- Mayonnaise
- Shredded cheese - Colby Jack cheese is a great option. You could also combine cheddar cheese with Monterey Jack, or use some mixture of all of the above.
- Pimento peppers
- Bacon pieces
How to make Hot Pimento Cheese Dip
Scroll down to the bottom for the printable recipe with detailed instructions.
- Combine cream cheese and mayonnaise in a large bowl.
- Add shredded cheese and pimento peppers.
- Once everything is well coated, add the bacon pieces.
- Transfer to a cast iron skillet and bake.
Tip: You can serve the dip right in the cast iron skillet and avoid dirtying another dish! If you have leftovers, just scoop them into a container so you don't put cast iron in the fridge.
Substitutions & Variations
Use "this" for "that" to add flavor or use what you have in this pimento cheese with bacon recipe.
- If you're unable to find pimento peppers, the closest substitution would be diced roasted red bell pepper.
- There are a wide variety of cheeses that work well in this dip, like cheddar, Monterey Jack, Colby Jack, Pepper Jack, or even a pizza blend cheese.
- Add a garnish of chopped green onions or chives for a pop of color and herbal flavor.
- You can bake this mixture in two very small cast iron skillets or individual pasta dishes if you want to serve this hot appetizer in two different areas of the room. Just bake a few minutes less.
- For some additional flavor, use ingredients like hot sauce, cayenne pepper, Worcestershire sauce, or jalapenos.
Helpful Information
Palmetto cheese is a specific brand of pimento cheese. Technically there isn't much of a difference--it all comes down to branding.
You can serve it either way! I prefer to serve it hot, as the cheese gets nice and melty, but it can also be served cold if you like.
This dip can be used as a topping for sandwiches and burgers, as a filling for grilled cheese or deviled eggs, or as a veggie dip.
Storage Tips
- To Store. Store any leftovers in the refrigerator, covered or in an air tight container, for 4 to 5 days. I don't recommend leaving it in the cast iron skillet and keeping it in the fridge like that.
- To Reheat. You can easily transfer dip to a microwave safe bowl and heat in one-minute intervals, stirring between, until the dip is heated through.
- To Freeze. This dip isn't great for freezing since it contains mayonnaise, which separates when frozen. Keep it in the fridge if you have leftovers.
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Want more dip recipes?
Baked Pimento Cheese with Bacon
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Ingredients
- 4 ounces cream cheese, softened half an 8 ounce package
- ½ cup mayonnaise
- 1 (12 ounce) package pre-shredded Colby Jack cheese OR a combination of 12 ounces of pre-shredded Cheddar cheese and Monterey Jack cheese
- 1 (2 ounce) jar diced pimento peppers or 2 tablespoons chopped bottled roasted red bell pepper (No need to drain.)
- ¼ cup packaged real bacon pieces (OR 3 slices bacon cooked and crumbled)
Instructions
- Preheat oven to 375 degrees F.
- Soften cream cheese in a large microwave-safe bowl in the microwave about 20 seconds if you forget to leave it out on the counter to be very soft. Stir well and mash any lumps with a spoon or spatula.
- Add mayonnaise and stir well. Stir in cheese and pimento cheese until cheese is well coated.
- Lastly, stir in the bacon.
- Pour the pimento cheese mixture into an 8-inch cast iron skillet. No need to grease the skillet! You can also use a small casserole dish.
- Bake for 20 to 25 minutes or just until bubbly and lightly browned on top.
- Yield: 2 ½ cups plus 3 tablespoons
Notes
- Serve your hot pimento cheese dip alongside crackers, chips, pork rinds, or your favorite veggies.
- Store in the fridge in a separate airtight container for 5 days or up to a week.
- Reheat in the microwave, or enjoy leftovers cold.
- For a pop of color, garnish with some chopped parsley, chives, or green onions.
- Want more heat in your warm pimento cheese dip? Add cayenne pepper, diced jalapenos, hot sauce, sriracha, or red pepper flakes.
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
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