Baked Pimento Cheese Dip
  • 1 8oz block Neufchatel low-fat cream cheese
  • 1/2 cup low-fat mayonnaise (Suggested: Hellmans brand light mayonnaise)
  • 1/2 cup low-fat sour cream (Suggested: Daisy brand light sour cream)
  • 1 8 oz jar pimento peppers, drained and chopped
  • 1/2 cup pickled jalapeno peppers, chopped (Suggested: Mrs. Renfros brand)
  • 1 16oz bag shredded cheddar cheese, with 1/2 cup reserved for topping (Suggested: Sargento brand, made with 2% milk)
  • 1/2 tsp onion powder
  • 1 tsp lemon juice
  • 2 shakes Tabasco sauce
  • 2 shakes Worcestershire sauce
  • Salt and pepper to taste
  1. In a bowl, add cream cheese and stir vigorously until softened.

  2. Add mayonnaise, sour cream, pimentos, shredded cheese, Tabasco, and Worcestershire. Season with salt and pepper to taste.

  3. Transfer dip to an oven-safe serving bowl or container and top with additional cheese.

  4. Bake at 350 degrees F for 20 minutes or until brown and bubbly. You may also choose to broil on high for 3-4 minutes after cooking for an extra bubbly and crusty topping. Serve with crackers. 

Recipe Notes

I use reduced fat or low-fat (but not fat-free) sour cream, mayonnaise, cream cheese, and cheese in virtually everything I make (this recipe included) to cut back on calories. I don't notice a difference in taste using these vs. full-fat versions; however, you're welcome to use whatever suits your taste.