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Baked Pimiento Cheese Dip

Source of Recipe

From "Tasty Ultimate" by Buzzfeed, Inc.


Recipe Introduction

"Chances are, if you've had this Southern picnic-basket staple it's been in the form of a cold spread studded with Cheddar cheese and sweet roasted red peppers. We took inspiration from the original but turned it into a dip that's hot in more ways than one. Zingy olives and chopped parsley ensure that there's extra zip in your dip."

List of Ingredients

â—¦ 1 pound sharp Cheddar cheese, shredded (4 cups)
â—¦ ¾ (8-ounce) package cream cheese, at room temperature
â—¦ ¼ cup grated pecorino cheese (1 ½ ounces)
â—¦ 4 tablespoons olive oil, plus more for greasing
â—¦ 1 small yellow onion, grated and excess liquid squeezed out (1 to 2 tablespoons)
â—¦ 1 (12-ounce) jar whole pimientos, drained and coarsely chopped (2 cups)
â—¦ ¼ cup pitted kalamata olives, finely chopped
â—¦ 2 tablespoons chopped fresh flat-leaf parsley
â—¦ 2 teaspoonss Worcestershire sauce
â—¦ 1 clove garlic, minced
â—¦ Kosher salt and freshly ground black pepper
â—¦ Crackers, for serving


Recipe

Preheat the oven to 400° F. Grease a 1-quart baking dish. Stir together the Cheddar, cream cheese, pecorino, 2 tablespoons of the olive oil, and the grated onion in a large bowl until evenly combined.

Spread the cheese mixture in the prepared baking dish, mounding it slightly higher around the edges than in the middle. Bake the cheese dip until golden, just melted, and heated through, about 15 minutes.

Meanwhile, stir together the pimientos, olives, parsley, Worcestershire, and garlic in a medium bowl. Season with salt and pepper. Spoon the pimiento mixture into the center of the dip. Serve hot, with crackers alongside.

Serves 8