Baked Pimento Cheese Dip with Bacon

Last week my daughter and I had the pleasure of game night with a couple of friends. We played Fibbage… have you played that game? I highly recommend it!! So fun, anyway…. our wonderful hostess made a Hot Pimento Cheese Dip… and yes, I had never had it before, shocking I know. I got to studying the flavors, cause it’s just what I do and thought…. ” I can do that!”

I thought it over this week and I tried this today … it makes 2 pans, cause I have come to the conclusion that I can not make a little bit of anything… but you can cut it in half, if’n you want to…



  • 8 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 8 oz shredded Cheddar Cheese
  • 8 oz shredded Monterey  Jack Cheese
  • 1 1/2 cups chppped roasted red peppers
  • 3/4 tsp Badia® Complete Seasoning
  • 1 tsp dried parsley
  • 12 oz bacon, diced and crisped
  • 2 9″ pie pans or oven safe pans

NOTE: I grate my own cheese, it seems to melt so much better

Preheat oven to 350°


Chop your red peppers until you have 1 1/2 cups, each jar is different… I get very large jars from Sams, so it was about 7 peppers for me… but the amount you put in is up to you really.


  Grate the cheeses and add everything except the bacon and the parsley… mix very well.


Fold in the parsley


Chop and drain the bacon, allow to cool then divide the pile…. PILE OF BACON, man that sounds good huh !?


After the bacon has cooled, add half to the mixture and fold it in.


Divide the cheese in to two pans and top with the remaining bacon, I sprinkled a little more parsley on, cause its pretty .

Bake at 350° for about 30 minutes, until its bubbly and sizzling.


Serve immediately with bagel chips, crackers or toasted bread…. the list is endless.




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