Baked Pimento Cheese with Bacon
Baked pimento cheese dip with bacon served with pork rinds, pita crackers, or tortilla chips made with pre-shredded cheese.
Servings: 2.5 cups
Calories: 3tablespoons
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.
