Serve hot with crackers, celery, and other dippers. I use reduced fat or low-fat (but not fat-free) sour cream, mayonnaise, cream cheese, and cheese in virtually everything I make 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. Baked Pimento Cheese Dip recipe | From Anna's Kitchen (fromannaskitchen.com)
Pre-heat oven to 350° Fahrenheit.
Measure 1/2 cup shredded cheese, set aside for topping.
Add cream cheese to a large bowl and stir vigorously until softened, or add to the bowl of a stand mixer fitted with a paddle attachment and beat until creamy.
Add mayonnaise, sour cream, pimentos, remaining shredded cheese, Tabasco, and Worcestershire to bowl and stir or beat in (if using stand mixer). Season with salt, pepper and more tabasco to taste.
Transfer dip to an oven-safe serving bowl or container and top with additional cheese.
Bake at 350° Farenheit 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 hot.