Warm Pimento Cheese Dip With Pretzels
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.
Ingredients
- 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
Directions
-
Preheat oven to 375 degrees.
-
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.
-
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.
-
Serve with pretzels for dipping while warm.
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’.
Recipe courtesy of
Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.Share this recipe
{ampz:Custom share for module}
Comments (1)
Lois Barrett |
August 26, 2021 |
reply