My go-to party starter for last-minute guests is this hot pimento cheese dip — creamy, tangy, and impossibly easy. It’s the kind of recipe that comes together in minutes, then bakes into a bubbling, golden-topped dip that disappears fast. Perfect for game day, potlucks, weeknight snacking, or whenever chips and warm cheese are required. If you like classic Southern comfort with a little kick, this one delivers.
Why you’ll love this dish
This hot pimento cheese dip is quick, crowd-pleasing, and uses pantry-friendly ingredients. You only need a handful of staples (cheddar and cream cheese do the heavy lifting), and a jar of sweet pimentos adds brightness without extra work. It’s great for feeding a crowd because you can double the batch and bake in a larger pan. Serve it at holiday gatherings, tailgates, or a casual movie night — it’s both nostalgic and endlessly snackable.
“Creamy, melty, and addictive — the perfect dip to bring to every party.” — a happy guest
Want something sweet to balance the savory spread? Try pairing with a fruit-forward dip like this cream cheese caramel apple dip for dessert after the savory platters.
Step-by-step overview
This recipe is straightforward: soften the cream cheese, fold in shredded cheddar and chopped pimentos, season, then bake until the top is golden and the center is bubbly. No stovetop required. Expect about 10 minutes of prep and 20–25 minutes in the oven. You’ll know it’s done when the edges bubble and the top takes on light browning.
What you’ll need
- 8 oz sharp cheddar cheese, shredded (use a block and shred for best melt and flavor)
- 8 oz cream cheese, softened (leave at room temperature 30–60 minutes)
- 1 cup sweet pimentos, chopped (drained)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional — adds subtle heat)
- Salt and pepper to taste
- Tortilla chips or bread for serving
Substitution notes: swap sharp cheddar for a mix of cheddar and Monterey Jack for a milder, creamier melt. For a lower-sodium option, use low-sodium cheese and rinse pimentos briefly. If you’d like a lighter version, try part-skim cream cheese, but expect a slightly less silky texture. For more dip ideas to round out a snack board, check this ricotta dip with hot honey.
Step-by-step instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, add the softened cream cheese and shredded cheddar.
- Stir in the chopped sweet pimentos, garlic powder, onion powder, and cayenne (if using).
- Season with salt and pepper and mix until everything is evenly combined.
- Transfer the mixture to a disposable foil pan or an oven-safe baking dish, spreading it into an even layer.
- Bake 20–25 minutes, until the dip is hot and bubbly and the top is lightly golden.
- Remove from the oven and let sit 2–3 minutes before serving to avoid burning guests’ mouths. Serve warm with tortilla chips or crusty bread.
Best ways to enjoy it
This dip shines when kept simple. Serve with sturdy tortilla chips, toasted baguette slices, pretzel crisps, or soft pita wedges. For a balanced snack board, add crunchy raw veggies (carrot sticks, celery), pickles, and a small fruit platter. If you want to turn it into a heartier appetizer, top with crumbled bacon and chopped scallions or spoon over baked potatoes for a fun twist. Try pairing with another savory dip like this ricotta with honey for contrasting textures and flavors.
Storage and reheating tips
Cool the dip to room temperature, then transfer leftovers to an airtight container. Refrigerate for up to 3–4 days. To reheat, place in a small oven-safe dish and bake at 350°F (175°C) until hot and bubbly, about 10–15 minutes. For quicker reheating, microwave in 30-second bursts, stirring between intervals, until heated through. To freeze, spoon the cooled dip into a freezer-safe container and freeze up to 2 months. Thaw overnight in the fridge before reheating. Always discard any leftover dip left out longer than 2 hours to avoid food-safety issues.
Pro chef tips
- Shred your own cheddar from a block for better melt and less gummy texture than pre-shredded cheese.
- Let the cream cheese soften fully at room temperature — it mixes more evenly and yields a creamier dip.
- Use a shallow baking dish or a cast-iron skillet to get a wider surface area and more golden top.
- If the top is browning too fast, tent loosely with foil halfway through baking.
- Taste and adjust seasoning before baking; cheeses vary widely in saltiness.
- For extra richness, fold in 2 tablespoons of mayonnaise or sour cream.
Creative twists
- Spicy: add a diced jalapeño or swap cayenne for 1–2 teaspoons hot sauce.
- Smoky: stir in 1/2 teaspoon smoked paprika and top with crisped bacon.
- Herb-forward: mix in chopped chives, dill, or parsley for freshness.
- Vegan/plant-based: use vegan cream cheese and shredded plant-based cheddar; note texture and melting will differ.
- Add-ins: fold in a small amount of crumbled feta for tang or a tablespoon of Dijon for depth.
Common questions
Q: How long does this dip take to make from start to finish?
A: Plan about 35–45 minutes total: 10 minutes to prep and 20–25 minutes to bake. Softening cream cheese can add extra time if you need to wait.
Q: Can I make this ahead of time?
A: Yes. Assemble the dip, cover, and refrigerate for up to 24 hours. Bake straight from the fridge but add a few extra minutes to the baking time.
Q: Is it safe to freeze?
A: You can freeze the dip for up to 2 months. Thaw in the fridge overnight, then reheat until bubbling. Texture may soften slightly after freezing.
Q: Can I use different cheeses?
A: Absolutely. A blend of cheddar and Monterey Jack or Colby melts nicely. Stronger cheeses like aged cheddar will add more bite.
Q: What to do if the dip is too thick or dry after baking?
A: Stir in a splash of milk or cream and return to the oven briefly, or microwave in short bursts while stirring until you reach the desired consistency.
For another quick party appetizer idea, consider this pepper jelly and cream cheese appetizer — it pairs beautifully with savory spreads like pimento cheese.
Conclusion
If you want variations or inspiration beyond this version, these tested recipes are great references: check the Honey and Birch take on Pimento Cheese Dip Served Hot for a slightly different spin, or see the Spicy Southern Kitchen’s approach with their Baked Pimento Cheese Dip for more baking tips and topping ideas.
Hot Pimento Cheese Dip
Ingredients
Dairy Ingredients
- 8 oz sharp cheddar cheese, shredded Use a block and shred for best melt and flavor
- 8 oz cream cheese, softened Leave at room temperature 30–60 minutes
Vegetables and Seasonings
- 1 cup sweet pimentos, chopped Drained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper Optional — adds subtle heat
- Salt and pepper to taste
For Serving
- Tortilla chips or bread For serving
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, add the softened cream cheese and shredded cheddar.
- Stir in the chopped sweet pimentos, garlic powder, onion powder, and cayenne (if using).
- Season with salt and pepper and mix until everything is evenly combined.
- Transfer the mixture to a disposable foil pan or an oven-safe baking dish, spreading it into an even layer.
Baking
- Bake for 20–25 minutes, until the dip is hot and bubbly and the top is lightly golden.
- Remove from the oven and let sit for 2–3 minutes before serving to avoid burning guests’ mouths.
