Ingredients
- 8 oz extra-sharp cheddar cheese, freshly grated
- 4 oz sharp white cheddar or Monterey Jack, freshly grated
- 8 oz cream cheese, softened to room temperature
- ½ cup Duke’s mayonnaise (or preferred Southern-style mayo)
- 1 jar (4 oz) diced pimentos, drained thoroughly and patted dry
- 6 strips thick-cut bacon, cooked crisp and finely chopped
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional, for heat)
- ¼ tsp freshly cracked black pepper
Instructions
- Preheat the oven: Set oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or a small foil pan.
- Mix the base: In a large mixing bowl, beat the softened cream cheese and mayonnaise together until smooth and uniform.
- Season: Stir in the garlic powder, smoked paprika, cayenne pepper, and black pepper.
- Fold the cheese and mix-ins: Fold in 1 cup of the sharp cheddar, all of the white cheddar, the drained pimentos, and two-thirds of the chopped bacon. Stir until evenly distributed.
- Assemble: Spread the mixture evenly into the prepared baking dish. Top with the remaining sharp cheddar and the rest of the chopped bacon.
- Bake: Bake uncovered at 375°F for 20 minutes until the edges are golden and bubbling throughout.
- Broil (optional): Switch the oven to high broil for 1–2 minutes to get deeply browned cheese spots on top. Watch closely to prevent burning.
- Rest and serve: Cool for 5 minutes before serving warm with butter crackers, kettle chips, or crusty baguette slices.