Last year I made some yummy Pimento Cheese Muffins for Masters week. They were incredibly delicious. This year I decided to turn our Masters Pimento Cheese recipe into a baked dip. OMG! SO good. I really, really, really liked it. I actually liked it better hot than on a sandwich, but that is just me. I have an addiction to ooey, gooey, cheesy goodness. We served this with some Ritz crackers, but you could also use some celery or Fritos.
More Masters inspired food:
Baked Pimento Cheese Dip
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 cups shredded cheddar cheese
- 1 cup shredded parmesan
- 1 (12oz) jar roasted red peppers
- 3/4 tsp garlic salt
- 1 tsp Worcestershire sauce
- 1/4-1/2 tsp hot sauce
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.
Drain jarred roasted red peppers and chop.
In a bowl, combine all ingredients and mix until well combined. Spread into prepared pan.
Bake for 25-30 minutes, until bubbly.