Baked Pimento Cheese Dip In Tin Foil Tray
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.
Print
Pin
Servings: 8
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
Instructions
- Preheat oven to 350°F.
- In a medium bowl, combine shredded cheddar cheese, softened cream cheese, mayonnaise, drained pimentos, minced garlic, paprika, and cayenne pepper if using.
- Mix well until thoroughly combined and relatively smooth. Season with salt and black pepper to taste.
- Spread mixture evenly into an 8-inch disposable aluminum foil pan.
- Bake uncovered for 20 minutes, or until bubbly and golden brown on top.
- 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