Baked Pimiento Cheese Dip

If you are a regular reader of this blog, then you know about my obsession with pimiento cheese. With the weather turning cooler, I decided to heat things up a bit by making a warm pimento cheese dip. Oh my heaven, is this stuff good! To make things even better, I used, as dippers, toasted pieces of Pimiento Cheese Bread that I made. (The recipe for this is coming later in the week.) With football season upon us and the holidays ahead, this is a dip you are going to want to have in your repertoire.

Baked Pimiento Cheese Dip

1/2 pkg. cream cheese, 4 oz
1/2 cup Duke's mayonnaise
½ 7 oz-jar Melissa's Fire Roasted Sweet Red Bell Peppers, drained
1 cup grated sharp cheddar cheese
1 cup grated pepper jack cheese
1/2 tsp. hot sauce
1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. sugar
Pinch cayenne pepper

Preheat oven to 350°F. Lightly spray a 2-quart baking dish with nonstick cooking spray; set aside.

In work bowl of food processor, pulse cream cheese until smooth. Add mayonnaise, pulsing to mix. Add peppers pulsing until coarsely chopped. Add cheeses, hot sauce, Worcestershire, salt, sugar, and cayenne, pulsing until combined. Spoon mixture into prepared dish. Bake for 20 to 25 minutes until bubbly and lightly browned. Serve warm with your choice of dippers.

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This post is linked to: Wow Us Wednesday, Wine’d Down Wednesday, Wake up Wednesday, Full Plate Thursday, Thursday Favorite Things, Share Your Style, Coffee and Conversation, and Foodie Friday & Everything Else