Baked Pimento Cheese Dip: The Southern Classic You Never Knew You Needed
If you’ve ever visited the South and stumbled across a bowl of homemade pimento cheese, you already know the obsession is real. Creamy, tangy, packed with sharp cheddar and those sweet little pimentos — it’s the kind of thing that stops you mid-bite and makes you wonder why you haven’t been eating it your whole life. But here’s the thing: as incredible as classic pimento cheese is straight from the bowl, baking it transforms it into something else entirely. We’re talking bubbling, golden, gloriously melty goodness that will have everyone crowding around the pan before it even hits the table.
This baked pimento cheese dip takes everything you love about the Southern staple and turns up the volume. The heat from the oven deepens the flavors, the cheese gets irresistibly gooey on top, and the whole dish develops this slightly crispy, caramelized edge that is honestly worth the price of admission alone. Serve it with crackers, toasted baguette slices, celery sticks, or just a spoon — no judgment here.
Ingredients
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup white cheddar or Monterey Jack cheese, freshly shredded, plus extra for topping
- 8 oz cream cheese, softened to room temperature
- 3/4 cup mayonnaise (Duke’s preferred for authentic Southern flavor)
- 1 jar (4 oz) diced pimentos, drained well
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 4 strips cooked bacon, crumbled (for topping)
- Extra diced pimentos for topping (optional)
Method
- Preheat your oven to 350°F (175°C). Lightly grease a medium baking dish or use a disposable aluminum pan for easy cleanup and serving.
- In a large mixing bowl, beat the softened cream cheese until smooth and lump-free. This step makes a big difference in the final texture, so don’t skip it.
- Add the mayonnaise to the cream cheese and mix until fully combined and creamy.
- Fold in the shredded sharp cheddar and white cheddar cheeses, drained pimentos, garlic powder, onion powder, smoked paprika, and cayenne pepper. Season with salt and black pepper to taste.
- Stir everything together until well combined. The mixture will be thick and wonderfully cheesy.
- Spread the mixture evenly into your prepared baking dish, smoothing the top with a spatula.
- Sprinkle a generous layer of extra shredded cheese over the top, followed by the crumbled bacon and any additional diced pimentos for color and flavor.
- Bake uncovered for 25 to 30 minutes, or until the dip is hot throughout, bubbling around the edges, and golden on top.
- For extra color and crispiness on top, switch your oven to broil for the final 2 to 3 minutes, keeping a close eye so it doesn’t burn.
- Remove from the oven and let it rest for about 5 minutes before serving. Serve warm with crackers, toasted bread, or fresh vegetables.
Tips for the Best Baked Pimento Cheese
Always shred your own cheese from a block rather than using pre-shredded bags. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly, and the difference in texture is very noticeable in a dish like this.
Duke’s mayonnaise is widely considered the gold standard for Southern pimento cheese because of its tangy, rich flavor profile with no added sugar. If you can find it, use it. If not, any full-fat mayonnaise will work, but the flavor will be slightly different.
This dip can be assembled a full day ahead of time and stored covered in the refrigerator. Simply pop it in the oven when you’re ready, adding about 5 extra minutes to the bake time since it will be going in cold.
Leftovers — if you somehow have any — reheat beautifully in the microwave or a low oven. They’re also incredible spread onto toast the next morning, just saying.
