Saturday, February 04, 2012

Baked Tex-Mex Pimiento Cheese Dip

Still looking for something for tomorrow's Super Bowl gathering.  Look no further.  Thanks to Southern Living, here's a stick-to-your-ribs goo-fest that your guests will love. 

(Tip: Prepare it in two smaller 1 quart casseroles so that you can heat the second to replace the first one when it's empty.)

Baked Tex-Mex Pimiento Cheese Dip
Makes about 4 cups.
From Southern Living.

1 1/2 cups mayonnaise
1/2 (12-ounce) jar roasted red bell peppers, drained and chopped
1/4 cup chopped green onions
1 jalapeño pepper, seeded and minced
1 (8-ounce) block extra-sharp Cheddar cheese, shredded (or 8 ounces pre-shredded)
1 (8-ounce) block pepper Jack cheese, shredded (or 8 ounces pre-shredded)
Garnish: fresh cilantro leaves
Preheat oven to 350°. Stir together first 4 ingredients in a large bowl; stir in cheeses. Spoon mixture into a lightly greased 2-quart baking dish.

Bake at 350° for 20 to 25 minutes or until dip is golden and bubbly. Garnish, if desired. Serve with French bread cubes. (I like it with toasted baguette slices.  Ritz crackers would be a nice Southern option.)

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