Hot Cheese & Pimento Dip – A delicious Southern style cheesy dip which is baked. Serve this spicy, hot dip straight from the pan with McCoy’s Muchos Tortilla Snacks.

with

McCoy’s Muchos Tortilla Snacks

I love a good dip, or spread, especially when served with crisps or chips as they call them across the pond. I often make dips when I have friends coming over, or for summer barbecues; they are easy to make and fulfil most people’s desire for “picky food”, or should I say “dippy food”. Today’s recipe for Hot Cheese & Pimento Dip was created in collaboration with McCoy’s using their new Muchos, which are quesadilla shaped tortilla chips. The recipe is based on a traditional Southern cheese and pimento dip that I enjoyed many times when I lived in the States. Basically, it’s a combination of cheeses with chilli and pimentos which is baked to a gooey, molten mess which is perfect for dipping crisps and chips in to.

This dip is perfect fodder for any large gathering, party or for a games night, which is what I did last time I made this dip. I made this recipe for a bunch of friends who came over to watch the Six Nations Rugby on the TV with us. I created this recipe to be served with McCoy’s latest snack range, Muchos – there’s a choice of three flavours that come in large sharing packs (180g). The snacks are quite unique insofar as they are quesadilla shaped tortilla chips with selected inclusions depending on what flavour you choose. My favourite flavour is the SMOKY CHILLI CHICKEN, which has a fabulous smoky taste and goes perfectly with all types of dips, spreads, chillies and pasta bakes.

Then there’s my husband’s favourite, NACHO CHEESE, which makes an amazing plate of Nachos with Chilli Beef – and we also love the COOL SOUR CREAM & ONION flavour which I often add to Mexican style layered salads. All three flavours come in the large 180g sharing packs, and I find that two packets is usually the right amount for a party of eight people, but that’s not written in stone and last time I hosted a games night I offered all three flavours in the Muchos range! We all love them because they are light, not oily and the flavours are very natural  and authentic too. Today’s recipe for Hot Cheese & Pimento Dip is shared below, and instead of pimentos, which are a little tricky to find in the UK, I’ve used Peppadew Piquante Peppers in my recipe, which are a type of pimento anyway.

I hope you enjoy this hot, cheesy and spicy dip recipe if you make it, and for carnivores you can add crispy fried bacon bits to this if you wish, which works a treat. Serve with beer, or even better with Mexican beers with lime, and if it goes cold, you can reheat it in the microwave for a minute or two. (not in the cast iron skillet however!) The recipe card is shared below and look our for the other two recipes I created with McCoy’s, for Loaded Beef & Black Bean Nachos and Hot Mexican Street Corn Dip – these recipes will be in UK magazines and online, and were also created with McCoy’s Muchos in mind. Enjoy today’s recipe and let me know if you make the other ones if you see them too, have a great week, Karen 

*Disclaimer: Paid collaborative post with KP Snacks. I have full control over all creative content*

Hot Cheese & Pimento Dip

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Serves	8
Prep time	15 minutes
Cook time	30 minutes
Total time	45 minutes
Allergy	Milk
Dietary	Vegetarian
Meal type	Appetizer, Side Dish, Snack, Starter
Misc	Serve Hot
Occasion	Barbecue, Birthday Party, Casual Party
Region	Mexican
By author	Karen Burns-Booth

Hot Cheese & Pimento Dip - A delicious Southern style cheesy dip which is baked. Serve this spicy, hot dip straight from the pan with McCoy's Muchos Tortilla Snacks.

Ingredients

• 250g grated mature Cheddar cheese
• 150g cream cheese
• 50g Parmesan cheese, grated (plus extra for topping)
• 150g mayonnaise
• 4 spring onions, trimmed and diced
• 1 x 250g jar Peppadew Piquante Peppers stuffed with cream cheese, sliced thinly (plus 1 tablespoon of oil from the jar)
• 2 teaspoons garlic powder
• 1 teaspoon dried chilli flakes
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 2 x fresh limes, quartered (to serve)
• Fresh coriander leaves (to serve)
• 2 x bags McCoy's Muchos Tortilla Snacks (Smoky Chilli Chicken, Nacho Cheese or Cool Sour Cream and Onion)

Note

Hot Cheese & Pimento Dip - A delicious Southern style cheesy dip which is baked. Serve this spicy, hot dip straight from the pan with McCoy's Muchos Tortilla Snacks.

Directions

Step 1	Pre-heat oven to 220C/450F/Gas 7 and lightly grease an oven proof cast iron skillet or an oven proof dish.
Step 2	Mix all of the ingredients together, excepting the grated Parmesan, pepper oil, fresh limes and coriander leaves which are used as a topping and to serve the dip. Mix well, leaving a couple of diced Peppadew peppers for the topping too.
Step 3	Spoon the cheese dip into the prepared skillet/dish and smooth it with the back of a spoon. Drizzle the oil over the top and scatter the Parmesan cheese and diced peppers over the top too.
Step 4	Bake in the pre-heated oven for 25 to 30 minutes until the dip is golden brown, hot and bubbling.
Step 5	Remove from the oven and scatter the chopped coriander leaves over the dip. Serve with the lime quarters and McCoy's Muchos Tortilla Snacks of your choice.
Step 6	Best served hot or warm from the oven. Microwave to reheat.

My other McCoy’s Muchos Recipes:

Loaded Beef & Black Bean Nachos

Hot Mexican Street Corn Dip

More lovely ideas here…..

Chilli with Dips – A Perfect Family Dinner