Pimento cheese, bright and pepper-studded, is a Southern classic that never fails to impress straight out of the fridge. But bake this fan favorite until it’s oozy and bubbling? That’s a whole new kind of party food, perfect for a gathering of friends.
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Weeknight cooking inspiration, curated and written by longtime ATK author and editor (and avid home cook) Jack Bishop.
The most basic building blocks of traditional pimento cheese are cream cheese and, of course, sweet pimento peppers. Mayonnaise, cheddar cheese, savory Worcestershire sauce, and a bit of prickly cayenne round out the baseline roster.
But taking the beloved spread from the fridge to the oven required some adjustments. Most pimento cheese is heavy on the cheddar, which exudes excess oil when cooked for too long, leading to a greasy dip. What’s more, the mixture runs the risk of curdling if baked too long.
We found that if we softened the cream cheese in the microwave before folding in the other ingredients and then heated it through in a hot oven (paying close attention to the 20-to-25-minute time range to avoid overbaking), we had a smooth, creamy dip with no curdling.
To further amplify the classic flavors of pimento cheese, we increased the amount of pimentos in the mix. We also opted for extra-sharp cheddar rather than milder types, which gave the warm dip a punchier profile.
Served with tortilla chips, crackers, or pickle spears, this dip really is extremely snackable and, most of all, shareable—Southern hospitality at its best.
