Mrs. Regueiro's Plate: Baked Tex-Mex Pimento Cheese Dip

Thursday, April 19, 2012

Baked Tex-Mex Pimento Cheese Dip

Everyone's favorite question to ask me lately: What do you crave during your pregnancy?

I really don't have a solid answer to that. Eric hasn't made any late night trips to pick me up a pint of ice cream or go out searching for my favorite gourmet food truck. I haven't experienced any weird food combinations like pickles or anchovies either. However, my default answer has been milk. For some reason, my craving for milk satisfies all of cookie's needs. For breakfast, I usually eat about 2 bowls of cereal and that keeps me at bay until my mid-morning snack time. Later at night before I head to bed, I love a hot cup of milk. Funny thing, it's like clockwork every night because I know it's time to hit the bed when I feel cookie's kicks wanting his/her daily dose of milk. It's like the calming of the storm afterwards, and the kicks are gone after I have drank my glass of milk.

I can tell you that most often enough when I have been meal planning these past couple of weeks, I have been searching for quick and easy meals that are highly satisfying and comforting. A couple weeks ago, when we hosted Good Friday dinner. This easy to prepare Baked Tex-Mex Pimento cheese dip was comfort food at it's best. The simple combination of jalapeno-pepper, extra-sharp cheddar cheese with roasted bell peppers and jalapenos. It's a great combination of Tex-Mex and Southwestern, plus it's a bowl of cheesy delicious-ness that you can't stop dipping into.

Baked Tex-Mex Pimento Cheese Dip
Adapted from Pink Parsley
Printable Recipe
1/2 cup mayonnaise
8 ounces cream cheese, softened to room temperature
1 cup chopped roasted red bell pepper, reserve 1 tablespoon for garnishment
2 jalapeno peppers, seeds and ribs removed, chopped finely
8 ounces extra sharp cheddar, grated (about 2 cups)
8 ounces Pepperjack cheese, grated
1/3 cup minced green onions, about 2 to 3 white and green parts
1/3 cup minced fresh cilantro
1 teaspoonWorcestershire sauce
1/4 teaspoon red pepper flakes (more or less to taste)
salt and pepper to taste
tortilla chips, for serving


Preheat the oven to 350 degrees and lightly grease a 2-quart baking dish.

In a large bowl, combine all the ingredients for the dip, reserving 1 tablespoon of each cheese for topping. Mix well with a spatula or wooden spoon. Adjust seasonings if necessary, and spoon mixture into the baking dish.

Top with the reserved cheese and bake 20-25 minutes, until hot and bubbly. Garnish with additional cilantro and diced red bell peppers if desired.

Serve immediately with tortilla chips.

Yield: 2 ½ cups

Review: It's a bowl of cheesy-goody-ness that you must make STAT! You might want to make two batches just in case it disappears before your eyes. Your family, friends and you will thank me later for it. ;-)
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