I am in love with any dip that includes cheese! Yes, loads of cheese.
To be honest, I just love cheese, in dip, with a sandwich, plain, at midnight, straight out the fridge, with a few grapes. Yes, my cheese addiction is that bad.
I make dip weekly and my Pimento Cheese Queso Dip is another winner!
The key to great dip is the cheese, and the real secret to my Pimento Cheese Queso is smoked mozzarella cheese.
Yes, regular mozzarella would work, but smoked mozzarella takes this dip to another level.
Pimento Cheese Queso is taking all the flavors of traditional queso and adding a special kick to the queso we’ve become accustomed to eating.
Don’t get me wrong folks, I love traditional queso, but I find the addition of pimentos add a special touch to that regular queso recipe.
Don’t forget, all professional pimento cheese eaters love it served on country white bread and turned into a sandwich.
Well, I’ve decided to take my country white bread and toast it with extra virgin olive oil, crushed oregano, and a little paprika.
If you want to get real fancy, you could cut the edges off the bread, but I am not that fancy folks!
The Pimento Cheese Queso is hot out the oven after about 25 minutes of baking time and a few minutes under the broiler, if desired to give the top of the dip a nice brown crust.
I must add that this Pimento Cheese Queso is a perfect slow cooker dip because you could place everything into your slow cooker over low for 2 hours, stirring about every 20 minutes.
And you have the added bonus of the slow cooker keeping the dip nice and hot!
Yes, this dip is beyond delicious! Look at it, it’s gooey, cheesy, hot, and it’s served on crusty croutons.
You really can’t beat the taste of this dip. All that’s missing is a big glass of southern sweet tea!
Enjoy.
Ingredients
- 4 ounces pimento peppers, drained
- 1 jalapeno, seeded, diced
- 2 cups sharp cheese, grated
- 1 cup smoked mozzarella, diced
- 1 cup jack cheese, grated
- 1/2 cup parmesean cheese, grated
- 1/2 cup green salsa
- 1/2 cup white onion, diced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cream cheese, room temperature
- 2 teaspoons garlic, minced
- 1 teaspoon black pepper
- 1/2 teaspoon creole seasoning
- 1/2 teaspoon chili powder
- parsley to garnish
- 6 slices country white bread
- oregano, dried, crushed
- paprika
- extra virgin olive oil
Instructions
- Preheat oven to 375 degrees.
- Mix all dip ingredients together in a large bowl, mix well.
- Place mixture into a greased casserole dish.
- Bake at 375 degrees about 25 minutes or until bubbly and brown.
- Serve with croutons.
- Place the oven on broil.
- Slice bread into four pieces.
- Drizzle bread with olive oil, sprinkle with oregano and paprika.
- Broil until golden brown, flip over and broil the other side.
Notes
I love to serve this dip with corn chips, crackers, and croutons. You can also place all the dip ingredients into your slow cooker on low for about 2 hours, stirring every 20 minutes.
