Shred your own cheese for best texture- the preshredded stuff has cornstarch in it!
Baked Tex Mex Pimento Cheese Dip
Adapted from Annie's Eats
½ cup mayonnaise (or Greek yogurt)
6 oz. cream cheese (reduced-fat is fine)
1 red bell pepper, roasted, peeled and diced
2 jalapeño peppers, ribbed, seeded and minced
2-3 scallions, chopped
1/3 cup minced fresh cilantro, plus more for garnish
8 oz. extra sharp cheddar cheese, shredded
8 oz. pepper jack cheese, shredded
¼ tsp. red pepper flakes
Salt and pepper, to taste
Preheat the oven to 350˚ F. In a large bowl, combine all the ingredients and mix well with a spatula until evenly combine. Spread the mixture in an even layer in a large shallow dip (2 quart or 10 inch pie dish). Bake 20-25 minutes or until the cheese is completely melted and bubbling.
Remove from the oven, garnish with additional cilantro if desired, and serve warm with tortilla chips.