I apologize if any of you are offended by what I am about to say.
Wasn’t the Super Bowl awesome? Not because of the football, not because Baltimore won, not because of the ads, not even because hopefully we won’t be bombarded with Beyonce anymore. It was because I don’t have to watch football for at least seven months!! WOO-HOO!
Yes, I am the girl who, after half-time and aforementioned Beyonce show, retreated to my bedroom to finish reading Wuthering Heights. I had to read the headline today to see who won and watched the good ads on the Today show. Football is NOT my thing.
What IS my thing is having people over and if it takes football to do that, I’m game. (Pun intended.) I made this dip to precede the chili that D made for dinner and, in my case, was dinner! It is so perfect and delicious and my only recipe note from the last time I made it was “So good. Ate way too much!” Same note applies this time. 🙂
Wow. World’s ugliest picture of the most delicious dip. This is what happens when it is dark outside, people are waiting and wine is flowing. 🙂
Note: I did have to dab some cheese oil off the top after baking this time. Maybe it is the quality of the cheese? Didn’t care – still totally delicious!
Baked Tex-Mex Pimiento Cheese
1/2 cup mayonnaise
6 ounces cream cheese, softened to room temperature (reduced fat is o.k. and kind of funny considering all the cheese 🙂 )
3/4 cup chopped roasted red bell pepper
2 jalapeno peppers, seeds and ribs removed, chopped finely
8 ounces extra sharp cheddar, grated
8 ounces pepperjack cheese, grated
1/3 cup minced scallion (2-3 scallions)
1/3 cup minced fresh cilantro
1 tsp. Worcestershire sauce
1/4 tsp red pepper flakes (more or less to taste)
salt and pepper to taste
tortilla chips, for serving (I use Baked Scoops, as if that helps make this healthier, too!)
1. Preheat the oven to 350 degrees and lightly grease a 2-quart baking dish.
2. In a large bowl, combine all the ingredients for the dip, reserving 1 tablespoon of each cheese for topping. Mix well with a spatula or wooden spoon.
3. Adjust seasonings if necessary, and spoon mixture into the baking dish.
4. Top with the reserved cheese and bake 20-25 minutes, until hot and bubbly.
5. Garnish with additional cilantro, and serve with tortilla chips.
Source: Pink Parsley