I happened upon a recipe for a spicy baked pimento cheese dip a few months ago, gave it a try and fell in love. It was spectacularly cheesy, spicy and awesome. So, while we weren’t really doing anything for the super bowl this year, I figured it would still be fun to do a little mid-afternoon snack in honor of the game. I already had most of the ingredients I needed to make a small baked pimento cheese dip including crackers for dipping. So I snagged the peppers at the store on Saturday and an adjusted version of this dip was made.
Hubs and I both really liked the addition of the olives (clearly Tanner was a fan of the smell!) – although they didn’t make for as spicy a dip as it was with just the jalapenos. All said, this is a very tasty dip, highly recommend it. Also, triscuits are particularly good with this, and I’m pretty sure toast points would be awesome with it as well.
Hot Olive Pimento Cheese Dip
6 jalapeno stuffed green olives, chopped
1 pimento pepper, minced
¼ c light mayo
3 oz cream cheese
2 tsp spicy brown mustard
½ tsp onion powder
½ tsp garlic powder
½ tsp black pepper
1.5 c shredded cheddar
Pre-heat oven to 400ᵒ.
Mix all ingredients until completely combine. Press in an oven safe baking dish.
Bake for about 20 minutes. Serve with your favorite cracker and enjoy!
4 servings – 1 serving (estimated) – 256 Calories, 17g Fat, 9g Carbs, 0g Fiber, 15g Protein