Warm Pimento Cheese Dip With Pretzels - Carolina Country

Warm Pimento Cheese Dip With Pretzels

4.3/5 rating (7 votes)
Warm Pimento Cheese Dip

Whether served alongside Ms. Velma’s Soup, or as a quick, throw-together appetizer, this melty cheese dip will please just about everybody. Cut amounts in half and make in a smaller skillet for a few or a larger one for a crowd. We kept this simple to be kid-friendly, but you can heat things up a bit with crushed red pepper and a few shakes of hot sauce.


  • 1 pound box Velveeta cheese, cubed
  • 1 block (8-ounce) Swiss cheese, cubed
  • 1 block (8-ounce) Monterey Jack Cheese, cubed
  • 3 teaspoons onion powder
  • 2 teaspoons garlic powder
  • Fresh black pepper
  • Dried or fresh herbs of choice, optional (we used fresh thyme)
  • 2 jars (4-ounce) diced pimento, drained
  • 1 small red bell pepper, cut into slivers
  • ¾ cup crispy fried onions
  • 2 boxes (6-count each) frozen heat-and-serve pretzels


  1. Preheat oven to 375 degrees.

  2. Spray 10- to 12-inch skillet and scatter with the cubes of cheese. Dust with the onion and garlic powders. Bake for about 25 minutes until just melted.

  3. Add black pepper, herbs if using and half the diced pimento. Swirl gently with a knife to blend a bit. Scatter with the remaining pimento, slivers of red pepper and crispy onions.

  4. Serve with pretzels for dipping while warm.

Ms. Velma’s ‘It’s Just Soup’

Pair with soup

Couple this cheesy goodness with a hearty soup full of tomatoes, chicken, butterbeans and corn. Try our Ms. Velma’s ‘It’s Just Soup’.

Get the recipe

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

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4.3/5 rating (7 votes)

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Comments (1)

  • Looks delicious. I’m going to try it.

    Lois Barrett |
    August 26, 2021 |

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