pimento cheese dip Archives - 2 Sisters 2 Cities

Well, hello readers! I originally made this recipe for Super Bowl Sunday, but ran out of time to post it before it happened. Then, I was going to post this as an Oscar’s appetizer, but I am now too late for that! Get it together Keelin! I am officially sharing this recipe with you all so I don’t procrastinate it anymore. This Pimento Dip is a quick and easy cold dip that makes a perfect last-minute appetizer.

A few years ago, I shared a hot Tex-Mex Pimento Cheese Dip with you and today I am sharing a cold one. This dip goes perfectly with tortilla chip strips. The best part about this dip is that Matt can pull it together all on his own and I just get to eat it! I actually don’t think I have made this recipe yet, even this batch was made by Matt! We always dip right into this as soon as it is ready. If you plan to make this recipe ahead of time, store in the refrigerator and bring out 30 minutes before serving. It’s still amazing when it’s cold, but this dips firms up when it is chilled and you will break your chips in it. Nothing is worse than breaking your chips in the dip…well, there are probably a few more thing, but in the dip world it is pretty tragic.

Pimento Cheese Dip

Ingredients

4 oz. reduced fat Cream Cheese, at room temperature
1 cup shredded Monterey Jack Cheese
1 cup shredded sharp cheddar cheese
½ cup light mayonnaise
½ tsp. Montreal Steak Seasoning
2-3 tbsp. pimentos, or chopped roasted red pepper
1 tbsp. finely chopped onion
Fresh cracked black pepper, to taste

Instructions

In the bowl of a mixer, beat the cream cheese until smooth.
Mix in the remaining ingredients until combined.
Serve at room temperature or chilled with tortilla chips or veggies.

Source- Adapted from Paula Deen via the foodnetwork.com

$Tex-Mex Pimiento Cheese Dip$
This Tex-Mex Pimiento Cheese Dip is seriously amazing, I mean make 3 times in the same week kind of amazing. When we served this dip at our family lunch over Fourth of July, it was gone within minutes of coming out of the oven. My mom made more of the pimiento cheese dip the next day because we had enjoyed it so much the day before. Then, I made a half batch when I got home to take more photographs of the dip since I didn’t get one of the dip baked at the party. The pimiento cheese dip is easy to pull together and can be made ahead of time.
$Tex-Mex Pimiento Cheese Dip with Tortilla Chips$

Tex-Mex Pimiento Cheese Dip

Ingredients

½ cup Greek Yogurt (0% Fat)
6 oz. reduced fat cream cheese, softened
¾ cup roasted red pepper, diced
2 small or 1 large jalapeño peppers, ribbed, seeded and minced
2-3 scallions, chopped
¼ cup minced fresh cilantro, plus 1 tablespoon
8 oz. of shredded pepper jack cheese
8 oz. of shredded cheddar cheese
¼ tsp. red pepper flakes
Salt and pepper, to your liking

Instructions

Preheat oven to 350 degrees
In a medium bowl combine Greek yogurt, cream cheese, roasted red peppers, scallions, ¼ cup cilantro, shredded cheddar, shredded pepper jack, red pepper flakes, salt and pepper.
In a 2-quart oven-proof casserole dish spread the dip out evenly.
Place in oven and bake for 20-25 minutes until cheese is bubbly and dip it hot.
Top with remaining 1 tablespoon of chopped cilantro and serve with tortilla chips
To make ahead of time-Do steps 2-3 and put plastic wrap over it and place in the fridge.

Source– Slightly adapted from Annie’s Eats

$Tex-Mex Pimiento Cheese Dip Close-up$