Baked Pimento Cheese Dip In Tin Foil Tray

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine 2 cups shredded cheddar cheese, 1 cup mayonnaise, 1/2 cup diced pimentos, 1/4 teaspoon garlic powder, and a pinch of cayenne pepper. Mix well.
3. Transfer the mixture to a tin foil tray.
4. Bake for 20-25 minutes, or until the cheese is melted and golden brown. Watch carefully to prevent burning.
5. Remove from oven and let cool slightly before serving.
6. Serve warm with crackers, tortilla chips, or baguette slices.

Variations:

• Bacon Lover’s Delight: Add cooked and crumbled bacon.
• Spicy Kick: Add a finely diced jalapeño pepper.
• Herb Infusion: Add chopped fresh herbs like parsley, basil, or chives.

Keto Version:

For a keto-friendly version, use a keto mayonnaise (made with avocado oil) and serve with almond flour crackers or celery sticks.

Frequently Asked Questions:

• Q: Can I make this ahead of time? A: Yes! Prepare the dip and refrigerate until ready to bake. Bring to room temperature before baking.
• Q: Can I freeze leftovers? A: While best fresh, leftovers can be frozen in an airtight container. Thaw overnight in the refrigerator and reheat before serving.

Enjoy!

This Baked Pimento Cheese Dip is a guaranteed crowd-pleaser – a recipe that’s sure to create lasting memories. Give it a try!