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Baked Pimiento Cheese Dip

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Recipe from Cooking with Paula Deen magazine.

Difficulty: Easy

Prep time: 10 minutes

Cook time: 20 minutes

Servings: Makes 3 cups


  • 6 ounces cream cheese, softened
  • ½ cup mayonnaise
  • 2 cups shredded sharp cheddar cheese
  • 1 (4-ounce) jar diced pimientos, drained
  • ⅓ cup sliced green onion
  • 1 jalapeño, seeded and minced
  • 2 tablespoons capers, drained
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon Paula Deen Hot Sauce
  • ½ teaspoon Worcestershire sauce
  • ⅛ teaspoon Kosher salt
  • ⅛ teaspoon ground black pepper
  • toasted baguette slices
  • sliced green onions, for garnish
  • pimientos, for garnish


Preheat oven to 400˚F.

In a medium bowl, stir together cream cheese and mayonnaise until smooth; stir in Cheddar, pimientos, green onion, jalapeño, capers, mustard, lemon juice, hot sauce, Worcestershire, salt, and pepper. Spoon mixture into a 1-quart baking dish.

Bake until hot and bubbly, about 20 minutes. Serve with baguette slices. Garnish with green onion and pimientos, if desired.

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