Baked Tex Mex Pimento Cheese Dip

This dip is so much more complex than your average cheese dip.  It's not spicy because all that cheese just blands out all that spice.  It is flavorful, and you will find yourself putting it on burgers for a topping, in omlettes, and just about anywhere else, so don't be afraid to make a double batch!

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.