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–+ servings

Baked Pimento Cheese Dip In Tin Foil Tray

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Hot, bubbly pimento cheese dip loaded with sharp cheddar, cream cheese, and sweet pimentos - baked until golden and served in a disposable foil pan for easy transport and cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups sharp cheddar cheese shredded
  • 8 oz cream cheese softened to room temperature
  • ½ cup mayonnaise
  • 1 4 oz jar diced pimentos, drained well
  • 1 clove garlic minced
  • ½ tsp paprika
  • ¼ tsp cayenne pepper optional
  • Salt and black pepper to taste
  • Crackers bread, chips, or vegetables for serving

Method
 

  1. Preheat oven to 350°F.
  2. In a medium bowl, combine shredded cheddar cheese, softened cream cheese, mayonnaise, drained pimentos, minced garlic, paprika, and cayenne pepper if using.
  3. Mix well until thoroughly combined and relatively smooth. Season with salt and black pepper to taste.
  4. Spread mixture evenly into an 8-inch disposable aluminum foil pan.
  5. Bake uncovered for 20 minutes, or until bubbly and golden brown on top.
  6. Remove from oven and let cool 5 minutes before serving with crackers, bread, vegetables, or chips.

Notes

  • Make sure cream cheese is fully softened or it won't mix smoothly
  • Drain pimentos thoroughly - excess liquid makes the dip watery
  • Shred cheese from a block for best melting texture
  • Can be assembled ahead and refrigerated up to 2 days before baking
  • To transport: cover with foil and bake at destination, or bake at home and reheat
  • Leftovers keep 3-4 days refrigerated; reheat in oven at 300°F for 10 minutes
  • Add-ins: cooked bacon, diced jalapeños, green onions, or spinach
  • Skip cayenne for mild version or add more for extra heat

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