So, you remember how I had 47 pounds of cheddar cheese the other day and I made Pimento Cheese? Well, after I made the pimento cheese I decided I wanted to use it to make baked pimento cheese (aka Charleston Cheese Dip) and serve it while we watched the game.
Because that’s all baked pimento cheese is. It’s just your basic pimento cheese with some extra stuff thrown in for flavor and texture that’s baked.
I like to serve this with an assortment of crackers and celery sticks. Another thing that tastes AND looks great served alongside this is red grapes. I like to set my serving dish on a big wooden cutting board or serving tray and surround it with crackers, celery sticks and little clusters of grapes. It’s kinda like a countryfied cheese board :)
Baked Pimento Cheese Dip
8-10 slices bacon
1 pound cheddar cheese (medium or sharp)
1 4-ounce jar pimentos, drained well
1 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 bunch green onions, diced
1 cup crushed crackers (such as Ritz or Tollhouse)
Cut bacon into 1/2 inch pieces then cook until crispy. Drain bacon on paper towels. Set aside.
Shred cheese then add to a medium-sized mixing bowl. Add cooked bacon, pimentos, mayonnaise, salt, cayenne pepper and garlic then mix well until all ingredients are thoroughly incorporated. Fold in green onions.
Spread cheese mixture evenly into a medium-sized shallow baking dish (I usually use an 8x10 oval dish). Sprinkle crushed crackers evenly on top of cheese then bake, uncovered, at 350 degrees for 20-25 minutes or until crackers are golden brown and cheese is bubbly.
Serve with crackers and/or celery sticks.