Baked Pimento Cheese Dip
I was born into a long line of Tennessee Volunteers. I’m pretty sure my granddaddy’s blood ran orange. My great uncle’s middle name is Neyland and on my mother’s wedding day, my granddaddy held a transistor radio to his ear listening to his beloved Vols before he walked her down the aisle. When it came time for me to go to college, there was really no question of where I would go and I headed to Knoxville.
We all just assumed that when my sister went to college she would follow the family tradition. So when she decided on Auburn, we all knew the one big hurdle…telling granddaddy. My granddaddy suffered from memory loss as he got older. Some days he was good and other days he might not recognize us. On the day my sister went to break the news, he was not real clear but she sat down and said “granddaddy, I have to tell you something, I’ve decided to go to Auburn”…he looked at her, clear as a bell, and said “the hell you are”!
So in the spirit of sisterly love, all I have to say is…War Eagle!
- 8 oz package neufatchel or 1/3 less fat cream cheese
- 1/4 cup Hellman's mayo
- 1/4 cup 2% Fage greek yogurt
- 1 1/2 cups monterey jack cheese, shredded
- 1 1/2 cups sharp cheddar chesse, shredded (I use 2% cheese)
- 1 small jar diced pimentos, drained
- 1 small can diced green chiles, drained
- 1/4 tsp cayenne pepper
- dash of worcestershire sauce
- Preheat oven to 350 degrees.
- Let cream cheese soften in a large bowl.
- Add the rest of the ingredients and mix well.
- Bake for about 25-30 minutes, until bubbly.
- Serve with tortilla chips.
- You can easily double this recipe for a crowd.
This is dip does not last long and great for a crowd. I like to serve it with Tostitos Scoops.