Warm Pimiento Cheese Dip Recipes

WARM PIMENTO CHEESE DIP (+VIDEO)

Steps:

• Preheat oven to 375F degrees. Spray a 2-quart baking dish with nonstick spray.
• In a large bowl, combine cream cheese and mayonnaise. This is easiest if you use an electric mixer.
• Add in drained pimientos, green onions, ground mustard, Worcestershire sauce and a dash of hot sauce. Add in salt and pepper to taste. Stir well to combine.
• Finally add in shredded cheese. Stir until combined well.
• Spread mixture into prepared baking dish. Sprinkle top evenly with crushed Ritz crackers
• Bake for about 18-20 minutes (on the middle rack). Do not overcook.
• Topping should get slightly golden brown and bubbling gently around the edges. Then serve with crackers or your favorite vegetables.

HOT PIMIENTO CHEESE DIP

Steps:

• Preheat oven to 350°. Spray a 9-inch baking dish with nonstick baking spray. In a large bowl, beat cream cheese and next 7 ingredients at medium-low speed with a mixer until combined. Spoon mixture into prepared pan. Bake for 20 to 25 minutes or until edges are lightly browned. Serve with bagel chips.

WARM PIMIENTO CHEESE DIP

Steps:

• In a food processor, shred cheddar cheese until just broken up, not too much.
• Add pimientos to bowl, and remaining ingredients; pulse just until mixture is blended and cheese is still slightly coarse.
• Heat cheese mixture in microwave proof bowl in microwave on high 2 minutes or until cheese is mostly melted, stirring every 30 seconds.
• Or heat in smalll saucepan on stovetop on medium high heat for about 4-5 minutes or until cheese is mostly melted.
• Enjoy!

PIMIENTO CHEESE DIP

Steps:

• Add the Cheddar, cream cheese, pimientos, mayonnaise, onion powder, cayenne, garlic powder and 1/2 teaspoon salt to a large mixing bowl. Use a hand mixer to beat the mixture until it is well combined and fluffy, about 1 minute. Salt to taste.
• Transfer the dip to a serving bowl and garnish with the chives. Serve with crackers and assorted crudités.

HOT PIMENTO CHEESE DIP

Steps:

• Chipotle pepper purée:
• Put the chipotle peppers and adobo sauce in a small food processor or blender and blend until the mixture turns into a smooth purée. Set aside. The chipotle purée can be made in advance, stored in an airtight container, and refrigerated for up to 2 months.
• Pimento cheese and assembly:
• On a cutting board, sprinkle the garlic with a large pinch of salt and gather it into a small mound. Holding the blunt side of the knife with both hands, press and scrape the knife's sharp end, holding it at a slight angle, across the garlic mound to flatten it. Repeat, dragging it across the garlic, until you have a smooth paste. Set aside.
• In a small bowl, mix the cornstarch and 1½ tsp. of the evaporated milk into a slurry. Pour the rest of the evaporated milk into a medium saucepan and stir in the slurry. Bring to a boil over medium-high heat, whisking constantly. Turn the heat to low and add the Cheddar gradually by the handful, stirring until the Cheddar is melted and the mixture is smooth. Add the cream cheese and whisk until it melts. Stir in the mayonnaise, pimento peppers, 1½ tsp. of the chipotle purée, and the garlic paste. Season with salt. Transfer to a serving bowl or keep it warm in a slow cooker and serve immediately.
• To reheat the sauce, microwave it, stirring every 30 seconds, until fully melted.

EASY PIMIENTO CHEESE

Steps:

• In a large bowl, combine first 5 ingredients. Add cheeses and stir to combine. Refrigerate, covered, at least 1 hour.

SLOW-COOKER HOT PIMIENTO-CHEESE DIP

Steps:

• In 6-quart slow cooker, stir shredded cheeses, pimientos, onion, garlic, mayonnaise, sour cream, Worcestershire sauce, and salt and pepper until combined.
• Top mixture with cubed cream cheese. Cover; cook on Low heat setting 1 1/2 hours. Stir cream cheese into mixture; cook 30 minutes or until cream cheese is melted and mixture is heated through.
• Top warm dip with chopped fresh parsley and red pepper flakes. Serve warm or at room temperature with crackers and/or chopped fresh vegetables.