Ingredients
- 2 cups shredded sharp Cheddar cheese (8 ounces)
- 2 cups shredded Monterey Jack cheese (8 ounces)
- 1 jar (4 ounces) chopped pimientos, well drained
- 1/2 cup mayonnaise
- 1 1/2 teaspoons grated yellow onion
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced tomato
- Tortilla chips or crackers for dipping
Preparation
Step 1
Preheat oven to 350 degrees.
In the bowl of an electric mixer, stir together the cheeses by hand. Measure out 1/2 cup of the cheese mixture for the topping and set aside.
Pat the pimientos dry with a paper towel and add them to the mixer bowl along with the mayonnaise, onion, garlic powder, salt, and black pepper. Mix at medium speed until the ingredients are well combined. Use a spatula or wooden spoon to fold the tomato in by hand.
Scrape the mixture into a gratin dish or wide, shallow baking dish that's pretty enough for serving. Sprinkle the top of the dip with the reserved cheese mixture. Bake until the dip is bubbling and golden, about 25 minutes. Let cool for 5 minutes before serving with plenty of chips or crackers.