arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Baked Tex-Mex Pimento Cheese Dip

Adapted By Brennan's 27 Sep 2018

Tags: cheese, appetizers pimento
Serving Size: 4 Cups


1 1/2 cup mayonnaise

1/2 12 oz jar roasted red bell peppers, drained and chopped

1/4 cup chopped green onions

1 jalapeno pepper, seeded and minced

8 oz block 3 year Aged Cheddar cheese, shredded

8 oz pepper Jack cheese, shredded

fresh cilantro leaves

Adapted From:

If you like traditional pimiento spread, then this is the hot dip for you!

Preheat oven to 350F°. Stir together first 4 ingredients in a large bowl; stir in cheeses. Spoon mixture into a lightly greased 2-qt. baking dish. Bake at 350F° for 20 to 25 minutes or until dip is golden and bubbly. Garnish, if desired. Serve with French bread cubes.