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. I've 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.
Keyword dip, hot dip, melted cheese, party food, pimento cheese, southern pimento cheese, tailgate food
Author Wendy Perry
Ingredients
1pound boxVelveeta cheese,cubed
18 ounce blockSwiss cheese,cubed
18 ounce blockMonterey Jack cheese,cubed
1tablespoononion powder
2teaspoonsgarlic powder
freshly ground black pepper
dried or fresh herbs of choice (we used thyme)
24 ounce jarsdiced pimento,drained
1smallred pepper,cut into slivers
¾cupcrispy fried onions (like used on green bean casserole)
2boxes6 count frozen heat and serve pretzelsprepared per package
Instructions
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 broken pretzels for dipping while warm.