Pimento Dip Recipe

Prepare ingredients

Preheat the oven to 350°F (175°C) if you plan to serve the dip warm from the oven. Grate the sharp cheddar and set aside. Finely chop the drained pimento (piquillo) peppers and mince the jalapeño; remove seeds for milder heat. Soften the cream cheese to room temperature so it mixes smoothly.

Mix base

In a large mixing bowl, combine the softened cream cheese (8 oz) and mayonnaise (1 cup). Whisk or beat with a hand mixer on low until smooth and homogenous, scraping down the sides as needed.

Add flavorings

Add the sour cream (1 tbs), Worcestershire sauce (1 tsp), garlic powder (1 tsp), smoked paprika (1 tsp), olive oil (1 tsp), lemon juice (1 tsp), salt (3 tsp) and black pepper (1 tsp) to the bowl. Stir to evenly incorporate. Taste and adjust salt and pepper — use less salt initially if your cheddar is very salty.

Fold in cheeses and peppers

Fold in 2 tablespoons chopped pimento/piquillo peppers, the minced jalapeño, and 2 1/2 cups of the grated cheddar (reserve about 1/2 cup for topping). Stir until uniformly distributed. The mixture should be thick but spreadable; if too stiff, add 1–2 teaspoons of milk or extra mayonnaise.

Bake (optional) or serve chilled

For a warm baked dip: transfer the mixture to a shallow ovenproof baking dish (about 8-inch). Sprinkle the reserved 1/2 cup grated cheddar over the top. Bake at 350°F (175°C) for 15–20 minutes, until the center is hot and the top is melted and lightly golden. For a chilled dip: cover and chill in refrigerator at least 1 hour to let flavors meld, then bring to room temperature before serving.

Finish and garnish

If baked, remove from oven and let rest 5 minutes. Drizzle with 1 tbsp olive oil or dot with 2 tablespoons butter if desired for extra gloss. Top with extra pimento strips, sliced jalapeño rings, and chopped chives as garnish.

While the dip is baking (or before serving chilled dip), slice the baguette into 1/2-inch slices on the bias. Arrange slices on a baking sheet, brush both sides lightly with olive oil (about 2 tablespoons total), sprinkle with coarse sea salt (1/2 tsp).

Warm in the oven at 350°F (175°C) for 6–8 minutes until lightly toasty and warm. Alternatively, toast in a skillet over medium heat 1–2 minutes per side until golden. Serve warm alongside the dip.

Place the baked or chilled pimento cheddar dip in a shallow bowl on a small platter with warm bread slices. Provide a spreading knife. Encourage guests to spoon a generous portion onto a slice of warm bread. Leftover dip keeps covered in the refrigerator for up to 4 days; reheat gently in a covered ovenproof dish at 300°F (150°C) until warmed through.