Ingredients
– 8 ounces (about 225 grams) of softened cream cheese
– 3/4 cup (approximately 180 ml) of mayonnaise
– 8 ounces (225 grams) of shredded cheddar cheese
– 8 ounces (225 grams) of shredded colby jack cheese
– 1/2 cup of chopped roasted red peppers
– Two 4-ounce jars (about 115 grams each) of drained diced pimientos
– 1 teaspoon of hot sauce
– 1 teaspoon of Worcestershire sauce
– 1/2 teaspoon of salt
– 1/2 teaspoon of garlic powder
– 1/2 teaspoon of cayenne pepper
Instructions
1-Start by combining 8 ounces of softened cream cheese, 3/4 cup of mayonnaise, 8 ounces each of shredded cheddar and colby jack cheeses, 1/2 cup of chopped roasted red peppers, and the two 4-ounce jars of drained diced pimientos in a bowl.
2-Add 1 teaspoon of hot sauce, 1 teaspoon of Worcestershire sauce, 1/2 teaspoon each of salt, garlic powder, and cayenne pepper to the mixture, then stir everything thoroughly until smooth.
3-Spread the mixture evenly into a greased 8×8-inch baking dish, ensuring it covers the bottom for even baking.
4-Bake in the preheated oven for 22 to 24 minutes, or until the dip is bubbling and golden on top.
5-Remove from the oven and let it cool slightly before serving warm with chips, crackers, or toasted bread for the best experience.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧂 Adjust spice levels by varying the amount of cayenne pepper and hot sauce.
🔥 For a smoky flavor, try adding a small amount of smoked paprika.
🍞 Serve with toasted baguette slices for added crunch and texture.
- Prep Time: 10 minutes
- Baking time: 22 minutes
- Cook Time: 22 minutes
- Category: Appetizer, Dip
- Method: Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 290
- Sugar: 2g
- Sodium: 560mg
- Fat: 27g
- Saturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 40mg