I have another SuperBowl recipe for you! Look at me go! Let's take a moment to revel in my preparedness and total life domination, shall we?
What's that, you ask? Could this be yet another recipe from last year's SuperBowl that I simply failed to post in a timely manner?
…gahhhhh….can't you just let me have this one moment of victory? Fineeee. Yes, this is another recipe served at last year's SuperBowl. But food is like fashion. If you wait long enough, everything comes around again. Like skinny jeans. Or neon. Or crop tops. Or scrunchies. Wait…scratch that last one. But give it a year or two. They'll be back. Mark. My. Words.
So this dip is an obvious candidate for SuperBowl Sunday. We've got the SuperBowl holy trinity here: cheese, mayo, and cream cheese. In dip form no less. How could you go wrong?
If you're not familiar with pimiento cheese, it's a spread, most common in the south, that features, you guessed it, pimientos and cheese. This version subs in tex-mex flavors such as roasted red peppers, jalapeños, and cilantro.
Just be careful. You sit down with a bowl of this stuff, you might have a hard time coming up for air. It's SuperBowl gluttony in it's purest form. You're welcome?
P.S. I owe you some serious health food.
baked tex-mex pimiento cheese dip
ingredients:
1/4 cup mayonnaise
3 oz. cream cheese, softened (I like to use reduced-fat)
1/2 red bell pepper, roasted, peeled and diced (or 1/3 cup jarred roasted red peppers, diced)
1 jalapeño pepper, seeded and minced
1/3 cup fresh cilantro, minced (plus more for garnish, if desired)
4 oz. extra sharp cheddar cheese, grated
4 oz. pepper jack cheese, grated
¼ tsp red pepper flakes
Salt and pepper, to taste
directions:
Preheat oven to 350˚ F.
In a large bowl, combine all ingredients and mix well with a spatula until evenly combined. Spread the mixture in an even layer in a small casserole dish. Bake 20-25 minutes or until the cheese is completely melted and bubbling.
Remove from the oven, garnish with additional cilantro (if desired), and serve warm with tortilla chips.
3 oz. cream cheese, softened (I like to use reduced-fat)
1/2 red bell pepper, roasted, peeled and diced (or 1/3 cup jarred roasted red peppers, diced)
1 jalapeño pepper, seeded and minced
1/3 cup fresh cilantro, minced (plus more for garnish, if desired)
4 oz. extra sharp cheddar cheese, grated
4 oz. pepper jack cheese, grated
¼ tsp red pepper flakes
Salt and pepper, to taste
directions:
Preheat oven to 350˚ F.
In a large bowl, combine all ingredients and mix well with a spatula until evenly combined. Spread the mixture in an even layer in a small casserole dish. Bake 20-25 minutes or until the cheese is completely melted and bubbling.
Remove from the oven, garnish with additional cilantro (if desired), and serve warm with tortilla chips.
I feel like you should be the one to start the scrunchie movement, mmmk?
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