Baked Pimento Cheese Dip In Tin Foil Tray

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Got introduced to pimento cheese at a tailgate party in Georgia about eight years ago. Had no idea what it was. Tried it. Changed my life. Now I make this baked version whenever people are coming over.

The tin foil tray thing? That’s not me being lazy. That’s me being smart. Make it, bake it, take it somewhere, toss the tray when you’re done. No dishes to bring home from a party.

What’s the Deal With Pimento Cheese

If you’re not from the South, you might be wondering what pimento cheese even is. It’s basically a cheese spread made with shredded cheddar, cream cheese, mayo, and those little red pimentos that come in a jar.

Down South they call it the caviar of the South. Which sounds fancy but it’s really just comfort food that happens to be incredibly addictive.

This version takes the regular spread and bakes it so it gets all hot and bubbly. Serve it with crackers and people will scrape the dish clean. Every single time.

Why Bake It In Foil

First time someone told me to bake dip in a disposable foil pan, I thought they were being cheap. Then I tried it and got it.

You can prep this at home, stick the whole tray in the oven when you get to wherever you’re going, and when it’s empty just toss the pan. No carrying home dirty dishes. No washing anything. Just grab your serving spoon and go home.

Plus those foil trays are like two bucks for a pack of three. Worth every penny for the convenience.

What You’ll Need

Sharp cheddar cheese – Two cups shredded. Get the good stuff and shred it yourself. Pre-shredded has that coating that makes it weird.

Cream cheese – 8 ounces, softened. Leave it on the counter for an hour or you’ll be there forever trying to mix it.

Mayonnaise – Half a cup. Duke’s if you can find it, but any mayo works.

Pimentos – One of those little 4-ounce jars. Drain them good or your dip gets watery.

Garlic – One clove, chopped fine. Or half a teaspoon of the jarred stuff.

Paprika – Half a teaspoon. Regular paprika, not the smoked kind unless that’s your thing.

Cayenne pepper – Quarter teaspoon if you like a little kick. Skip it if you’re serving kids or people who can’t handle any heat.

Salt and black pepper – To taste.

You’ll also need one of those disposable aluminum foil pans. The smaller 8-inch ones work perfect for this amount.

Making This Thing

Crank your oven to 350 degrees.

Get a decent-sized bowl. Dump in your shredded cheddar, softened cream cheese, and mayo. Add the drained pimentos, garlic, paprika, and cayenne if you’re using it. Sprinkle in some salt and pepper.

Now mix it all together. I use a big spoon but you could use a hand mixer if you want it really smooth. Just get everything combined.

Scoop it all into your foil pan and spread it out evenly. Doesn’t have to be perfect but try to get it roughly flat on top.

Stick it in the oven for about 20 minutes. You want it bubbly and starting to get golden on top. If it’s not quite there after 20 minutes, give it another 5.

Pull it out and let it cool for a few minutes. If you try to eat it right away you’ll burn your mouth. Ask me how I know.

Serve with whatever dippers you want. Done.

What I’ve Learned

Let the cream cheese soften. Cold cream cheese won’t mix right. You’ll have chunks. Not good. Room temperature is key.

Drain those pimentos well. I squeeze them in a paper towel after draining them from the jar. Extra moisture makes the dip runny.

Don’t overbake it. Once it’s bubbling and starting to brown, it’s done. If you cook it too long it gets oily and separates.

The foil pan matters. Get the kind with the little cardboard rim that holds it steady. The flimsy ones are annoying to carry when they’re full.

Shred your own cheese. I keep saying this but it’s important. Pre-shredded cheese doesn’t melt the same way.

Ways to Change It Up

Basic recipe is great but you can definitely mess around with it.

Add some cooked bacon on top before baking. Bacon makes everything better.

My cousin throws in some diced jalapeños for extra heat. Not my style but she loves it.

Could mix in some chopped green onions for color and flavor.

Want more vegetables? Fold in some thawed and squeezed-dry frozen spinach.

Some folks top it with breadcrumbs mixed with melted butter for a crunchy top. That’s pretty good actually.

What to Serve With It

Crackers – The obvious choice. I like Ritz but anything buttery works.

Vegetables – Celery sticks, bell pepper strips, cucumber slices. Makes you feel better about eating a bowl of cheese.

Bread – Sliced baguette or those little toasts you get at the store.

Chips – Tortilla chips or even potato chips work.

Pretzels – The big soft kind or regular crunchy ones.

I usually put out a variety and let people choose. Someone always brings crackers anyway so I focus on having good vegetables.

Taking It Places

This is perfect for potlucks, game day parties, neighborhood cookouts, anywhere you need to bring food.

Make it at home, cover the top with foil, and stick it in a bag to transport. When you get there, take off the cover and pop it in their oven for 20 minutes while you catch up with people.

Or bake it at home, keep it covered, and reheat it for 10 minutes when you arrive. Either way works.

Just make sure whoever’s hosting knows you need oven space. Nothing worse than showing up with an unbaked dish and finding out the oven’s full.

Leftovers Situation

If you somehow have leftovers (rare), they keep in the fridge for about 3-4 days.

Reheat in the oven at 300 degrees for about 10 minutes. Microwave works but the texture gets a little weird.

Cold leftover pimento cheese dip is actually pretty good spread on a sandwich. Makes a solid lunch.

You can also stir it into scrambled eggs. Sounds weird but trust me.

Make Ahead Option

Want to prep ahead? Mix everything together, put it in the foil pan, cover with plastic wrap, and stick it in the fridge. Will keep for a day or two.

When you’re ready, just take off the plastic, cover with foil, and bake. Might need an extra 5 minutes since it’s coming from the fridge cold.

Don’t freeze this though. Mayonnaise-based stuff gets weird when frozen and thawed.

Why This Recipe Works

It’s foolproof. Hard to mess up cheese, mayo, and more cheese mixed together and baked.

Feeds a crowd without costing a fortune. Cheese and cream cheese are the priciest parts and they’re not that bad.

Everyone likes it. Never met someone who tried this and didn’t want more.

And the cleanup? There basically isn’t any. That’s the real winner here.