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Hot Pimiento Cheese Dip
Cooking with Paula Deen
, May/June 2013
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) package sharp Cheddar cheese, shredded
1 (8-ounce) package Monterey Jack cheese, shredded
1 (7-ounce) jar diced pimientos, drained
1/4 cup sour cream
2 tablespoons finely chopped pickled jalapeños
1 tablespoon whole-grain mustard
1/2 teaspoon garlic powder
Preheat oven to 350°. Spray a 9-inch baking dish with nonstick baking spray.
In a large bowl, beat cream cheese and next 7 ingredients at medium-low speed with a mixer until combined. Spoon mixture into prepared pan, and bake for 20 to 25 minutes or until edges are lightly browned. Serve with bagel chips.
Makes 8 - 10 servings
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