Tex-Mex Pimento Cheese Dip



I first whipped up this dip for Lucy's first birthday, and it was an instant sensation! I'm completely hooked and make it whenever I get the chance. Growing up in the South, pimento cheese was always on hand, so you can imagine my excitement when I discovered this recipe on Pink Parsley's site. I just had to make it, and fast! This pan of gooey, cheesy deliciousness is bursting with flavor and would be absolutely perfect for a Super Bowl party this weekend. Be sure to bring extra copies of the recipe – everyone will be asking for it!

Ingredients

1/3 cup Mayonnaise
1/4 cup Sour Cream
6 oz. Cream Cheese
3/4 cup Roasted Red Pepper, diced
2 Jalapeno Peppers, ribs and seeds removed, diced
1 tsp. Worcestershire sauce 
8 oz. Sharp Cheddar Cheese, shredded
8 oz. Pepper Jack Cheese, shredded
1/3 tsp. Smoked Paprika
2-3 Scallions, chopped
Salt and Pepper, to taste

Directions
Preheat oven to 350 degrees.  In a large mixing bowl combine cream cheese, mayonnaise, sour cream, jalapeno peppers, scallions, roasted red peppers, smoked paprika, salt and pepper.  Mix until well combined.  Add the cheddar and pepper jack cheeses.  Mix until well combined.  Pour the mixture into a baking dish or cast iron skillet.  Bake for 20-25 minutes.  Serve immediately.  

Recipe Source:



Comments

Post a Comment

Popular posts from this blog

Cantina Laredo's Valentine's Day Menu & A Giveaway!! WINNER ANNOUNCED

Image
As a proud new member of the Nashville Food Bloggers , I was excited to be invited to a special preview of Cantina Laredo's Valentine's Day menu this past Monday. It was my first time visiting the restaurant, and I was impressed by its vibrant and sophisticated atmosphere, which I'd describe as "Modern" Mexican. Cantina Laredo offers two "Tres Course" menus, both reasonably priced at $17.99 per person. Their regular dinner menu features enticing dishes such as Enchiladas De Avocado (avocado and artichoke enchiladas with tomatillo sauce over spinach) and Enchiladas De CANGREjO (lump crab enchiladas with spicy chili de arbol cream sauce on vinaigrette-marinated vegetables). I'm already looking forward to trying the TACOS DE CARNITAS (slow-roasted pork with chipotle wine sauce) on my next visit—yum! I had the pleasure of meeting both the General Manager, Matt Langston, and the Executive Chef, Josh Santiago. Their passion for the restaurant and its o...
Read more

Homemade Basics: Flour Tortillas

Image
Celebrating its one-month blogaversary, this blog has exceeded all expectations! With 1300 page views, a picture featured on FoodGawker, and a Facebook page boasting 50 likes, it's been an incredible journey. I'm so grateful to all my friends and supporters, especially my husband Gabe, for their patience and understanding. While this process has been rewarding, it hasn't been without its stresses. I truly hope you're enjoying the content and will continue to follow along. My aim is to inspire you to get into the kitchen and explore new culinary adventures! On that note, I recently embarked on a new cooking challenge: homemade flour tortillas. Not only did I make them from scratch, but I also documented the steps to encourage you to try them out soon! To be honest, I was a bit apprehensive about making tortillas from scratch. Store-bought tortillas are perfectly acceptable and what my family is accustomed to. However, in my ongoing effort to incorporate more homemade ...
Read more

Blood Orange Margaritas

Image
Flipping through social media yesterday, I was inundated with mouth-watering images of margaritas for National Margarita Day. Naturally, I had to have one! I wanted to try a new flavor, and when I stumbled upon this recipe from Confections of a Foodie Bride's blog, I knew it was the one. I've only had blood oranges a few times, but since they're in season and readily available, it was a no-brainer. They completely surpassed my expectations – so good, and her recipe made the perfect two margaritas. Next year, I'm definitely setting a calendar reminder for National Margarita Day! Ingrdients 3 oz. tequila 2 oz. orange liqueur 2 oz. fresh-squeezed lime juice 4 oz. fresh-squeezed blood orange juice, about 4 oranges 1 oz. simple syrup Blood orange slices for garnish Directions In a large cocktail shaker add a small amount of ice, the tequila, orange liqueur, lime juice, blood orange juice and simple syrup.  Shake well.  Pour over small glasses filled with...
Read more