Baked Pimento Cheese Dip In Tin Foil Tray

There’s something incredibly comforting about warm, gooey cheese bubbling away in the oven, especially when it comes out in a humble tin foil tray, ready to be devoured with crackers or crusty bread. This Baked Pimento Cheese Dip delivers just that—rich, creamy layers of sharp cheddar, tangy pimentos, and just the right touch of spice, all melted into one irresistible scoop. Whether you’re feeding a crowd or cozying up for a night in, this is the kind of recipe that turns snack time into something special.

Behind the Recipe

I first made this dip on a chilly game day when friends popped over unannounced. I had some cheese, cream cheese, and a jar of pimentos in the fridge, and a disposable foil tray left from a holiday gathering. What started as a makeshift snack quickly became the star of the night. The aroma of the bubbling cheese was enough to pull everyone into the kitchen, and once we started dipping, nobody could stop. It’s now a go-to for parties, potlucks, and even lazy Sunday afternoons.

Recipe Origin or Trivia

Pimento cheese has deep roots in Southern cuisine, often dubbed the “caviar of the South.” Originally a cold spread made with grated cheese and mayonnaise, its evolution into a warm, baked dip is a delicious twist embraced by modern Southern cooking. Pimentos, those sweet, mild red peppers, add a nostalgic punch of color and flavor that takes the dish from basic to unforgettable. This baked version is a more indulgent spin that pairs perfectly with crisp veggies, crackers, or even slathered onto warm toast.

Why You’ll Love Baked Pimento Cheese Dip In Tin Foil Tray

This warm, cheesy wonder comes together with pantry staples and delivers big flavor in every bite. Here’s why you’ll be making it again and again:

Versatile: Perfect with chips, baguette slices, or veggie sticks—dip it, spread it, or spoon it over baked potatoes.

Budget-Friendly: Uses affordable, accessible ingredients found in most kitchens.

Quick and Easy: Mix, bake, and you’re done in under 30 minutes.

Customizable: Spice it up, mellow it out, or swap the cheese—make it your own.

Crowd-Pleasing: This dip disappears fast at gatherings, trust me.

Make-Ahead Friendly: Mix it up in advance and bake when ready to serve.

Great for Leftovers: Slather the leftovers on sandwiches or quesadillas for an extra treat.

Chef’s Pro Tips for Perfect Results

This recipe is forgiving, but these little tricks make it extra dreamy:

1. Use block cheese and shred it yourself: It melts smoother than pre-shredded kinds which often contain anti-caking agents.
2. Let cream cheese soften first: This helps everything blend together more evenly.
3. Don’t overbake: Keep an eye out for bubbling edges and golden top—too long and it might separate.
4. Add spice slowly: Cayenne can sneak up on you. Taste as you go!
5. Serve warm: It’s at its best right out of the oven or kept warm in a low oven until serving time.

Kitchen Tools You’ll Need

Keep things simple with these basics:

Mixing Bowl: To stir together all that cheesy goodness.

Spatula or Spoon: For mixing and spreading into the tray.

Tin Foil Tray: Disposable and oven-safe—perfect for transport and easy cleanup.

Oven: To melt everything into bubbly perfection.

Measuring Spoons: For your spices and seasoning.

Ingredients in Baked Pimento Cheese Dip In Tin Foil Tray

What makes this dish sing is the combination of creamy, tangy, and spicy elements. Here’s what you’ll need:

1. Shredded Cheddar Cheese: 2 cups – Brings sharp, melty flavor and rich texture.
2. Cream Cheese: 8 ounces (softened) – Adds creaminess and helps the dip hold together when warm.
3. Mayonnaise: ½ cup – Gives it that signature pimento cheese tang and extra smoothness.
4. Diced Pimentos: 1 jar (4 ounces), drained – The sweet and vibrant star ingredient.
5. Garlic Powder: ½ teaspoon – Adds depth without overpowering.
6. Onion Powder: ½ teaspoon – Enhances the savory flavor profile.
7. Cayenne Pepper: ⅛ teaspoon (optional) – Just enough kick to make things exciting.
8. Salt: ¼ teaspoon – Rounds out all the flavors beautifully.

Ingredient Substitutions

You don’t always need to run to the store. Here are some swaps that work well:

Cheddar Cheese: Monterey Jack or Colby can mellow out the flavor.

Cream Cheese: Neufchâtel or Greek yogurt cream cheese for a lighter version.

Mayonnaise: Try sour cream or plain Greek yogurt.

Pimentos: Use finely chopped roasted red peppers if needed.

Cayenne Pepper: Smoked paprika for flavor without heat.

Ingredient Spotlight

Pimentos: These small, sweet red peppers add both color and a mild tang that balances the richness of the cheese. A must-have in any Southern kitchen.

Cheddar Cheese: Sharp cheddar gives that punchy, savory bite that melts into gooey perfection in the oven.

Instructions for Making Baked Pimento Cheese Dip In Tin Foil Tray

This recipe couldn’t be easier to throw together. Here’s how you do it:

1. Preheat Your Equipment:
   Preheat your oven to 350°F so it’s hot and ready when you are.
2. Combine Ingredients:
   In a large bowl, mix together the shredded cheddar, softened cream cheese, mayonnaise, pimentos, garlic powder, onion powder, cayenne pepper, and salt. Stir until smooth and well combined.
3. Prepare Your Cooking Vessel:
   Grab a disposable tin foil tray and lightly grease it to prevent sticking.
4. Assemble the Dish:
   Pour the cheese mixture into the tray, spreading it out evenly.
5. Cook to Perfection:
   Bake for 20–25 minutes or until hot and bubbly with a golden top.
6. Finishing Touches:
   Let it rest for 5 minutes before serving. The cheese will set slightly, making it perfect for dipping.
7. Serve and Enjoy:
   Serve warm with crackers, veggies, or toasted baguette slices.

Texture & Flavor Secrets

From the first dip, you’ll notice the contrast of textures—velvety cream cheese, the chew of cheddar, and the soft bursts of pimentos. The top gets a golden, lightly crisped crust while underneath stays rich and creamy. Garlic and onion powder round out the flavor with subtle depth, and that hint of cayenne keeps things exciting without overwhelming.

Cooking Tips & Tricks

A few more tricks for best results:

• Don’t skimp on the cheese—use a good sharp cheddar for full flavor.
• Mix thoroughly so the pimentos are evenly distributed.
• Bake just until bubbly, then serve immediately for best texture.

What to Avoid

A smooth dip starts with a few smart choices:

• Overbaking the dip—it can get greasy and separate.
• Using low-fat cream cheese—it won’t melt the same way.
• Skipping the salt—it enhances the other flavors and brings balance.

Nutrition Facts

Servings: 8
Calories per serving: 230

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

This dip is great for prepping ahead. You can mix everything up and store it in the foil tray, covered, in the fridge for up to 2 days. When ready, pop it in the oven and bake as directed. Leftovers can be kept in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in a 300°F oven until heated through.

How to Serve Baked Pimento Cheese Dip In Tin Foil Tray

Bring it straight to the table in the foil tray for a casual, rustic presentation. Pair with:

• Butter crackers or pretzel crisps
• Sliced baguette or warm pita
• Celery sticks or bell pepper strips

Add a little fresh parsley on top for a pop of green if you’re feeling fancy.

Creative Leftover Transformations

If you’re lucky enough to have leftovers, here are some tasty ideas:

• Grilled Cheese Upgrade: Spread between bread slices and grill until golden.
• Stuffed Veggies: Spoon into halved bell peppers or mushrooms and bake.
• Cheesy Scramble: Stir into scrambled eggs for a flavorful breakfast.

Additional Tips

• Let the dip rest after baking so it doesn’t burn eager mouths.
• Use the foil tray for easy cleanup or transport to a party.
• Make it spicy by adding diced jalapeños or a splash of hot sauce.

Make It a Showstopper

For a party-ready look, top with a sprinkle of extra cheddar before baking so it forms a bubbly, golden crust. You can also serve it with colorful dipping options like purple carrots, multigrain crackers, or rainbow bell pepper slices for extra flair.

Variations to Try

• Bacon-Free Smoky Version: Add smoked paprika for a hint of barbecue flavor.
• Southwestern Style: Mix in corn and black beans.
• Herbed Delight: Add fresh chives, parsley, or green onions.
• Extra Spicy: Fold in diced jalapeños or a touch of hot sauce.
• Cheesy Trio: Use a blend of cheddar, Monterey Jack, and mozzarella.

FAQ’s

Q1: Can I make this ahead of time?
Yes, assemble and refrigerate it for up to 2 days, then bake when ready.

Q2: Can I freeze pimento cheese dip?
It’s best fresh, but you can freeze before baking. Thaw in the fridge before cooking.

Q3: Is this dip spicy?
Only mildly. Adjust the cayenne or skip it if you prefer no heat.

Q4: Can I use a different type of cheese?
Absolutely! Monterey Jack, Colby, or mozzarella can all work.

Q5: What if I don’t have pimentos?
Roasted red peppers (finely chopped) are a great substitute.

Q6: How do I know when it’s done baking?
Look for bubbling edges and a golden top, about 20–25 minutes.

Q7: Can I bake it in a ceramic dish instead of foil?
Yes, just grease it lightly and follow the same instructions.

Q8: Can I make it without mayo?
Yes, use sour cream or Greek yogurt for a different texture.

Q9: What do I serve this with?
Crackers, bread, veggies—anything that scoops well!

Q10: Can I double the recipe for a big group?
Yes, just use a larger tray and increase baking time slightly.

Conclusion

This Baked Pimento Cheese Dip in a tin foil tray is simple to make, but unforgettable in taste. From the creamy cheese to the pops of pimento and just enough spice, every bite is warm, rich, and comforting. Whether you’re hosting or snacking solo, this is one dip that always delivers. Trust me, it’s worth every bite.

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