Obsessed with This Dish: The Baked Version from Duke’s in South Carolina

I fell in love with this baked pimento cheese after trying it at a place called Duke’s in South Carolina. It keeps the creamy, tangy flavor I wanted but adds a warm, melty top that changed everything — and I even found a one-bite favorite version that inspired my tweaks. This is easy to make and great for parties or a quiet snack.

Why make this recipe

This baked pimento cheese is simple, fast, and hits all the comfort notes: sharp cheddar, soft cream cheese, and sweet pimentos under a golden crust. People always ask for more at gatherings, which is why it’s become a real potluck favorite wherever I take it. Baking melts the flavors together and gives you that lovely browned top.

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Ingredients

• 2 cups sharp cheddar cheese, shredded
• 8 oz cream cheese, softened
• 1/2 cup mayonnaise (Duke’s if you have it)
• 4 oz jarred pimentos, drained and chopped
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika (plus extra for top)
• Salt and black pepper to taste
• 1/2 cup breadcrumbs or crushed Ritz crackers for topping
• 2 tablespoons melted butter (to mix with crumbs)

Directions

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, beat the cream cheese until smooth.
3. Add the mayonnaise, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until combined.
4. Fold in the shredded cheddar and chopped pimentos. Stir until evenly mixed.
5. Transfer the mixture to a small baking dish (about 8×8 inches or similar).
6. In a small bowl, mix the breadcrumbs or crushed crackers with melted butter, then sprinkle evenly over the cheese mixture.
7. Bake for 20–25 minutes, until bubbly and the top is golden brown.
8. Let rest for 5 minutes before serving so it sets slightly.

Serving

Serve warm with crackers, toasted baguette slices, fresh vegetables, or pretzel chips. This also works as a warm sandwich filling — spoon some onto toasted bread for a rich, cheesy bite.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently in a 350°F oven until warmed through.
• Freezer: You can freeze the baked dip for up to 2 months; thaw in the fridge overnight and reheat in the oven.

Tips

• Use a mix of sharp and medium cheddar for depth of flavor.
• If you like heat, add a small pinch of cayenne or a dash of hot sauce to the mix.
• For a richer top, mix a little grated Parmesan into the crumbs before sprinkling.

Variations

• Add cooked, crumbled bacon or chopped jalapeños for extra flavor and texture.
• Stir in some finely chopped green onions or chives for a fresh bite.
• For a lighter version, swap half the mayonnaise for plain Greek yogurt.
• If you want a sweet finish after this savory dip, try pairing it with a classic grandmother’s butter cake for dessert.

FAQs

Q: Can I make this ahead?
A: Yes. Make it, cover, and refrigerate. Bake when ready, adding a few extra minutes if cold from the fridge.

Q: Can I skip the breadcrumbs?
A: Yes. The dip will still be great; the crumbs just add a crunchy top.

Q: Is there a stovetop version?
A: You can melt everything in a small pot on low heat, but you won’t get the browned crust.

Conclusion

Try this baked pimento cheese when you want a warm, easy crowd-pleaser, and if you need extra ideas for creamy sauces or dressings to serve with it, check this r/Cooking thread about making ranch at home.

Baked Pimento Cheese

This baked pimento cheese features creamy, tangy flavors beneath a warm, melty golden crust, making it a perfect snack for parties or gatherings.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

  

Cheese Mixture

• 2 cups sharp cheddar cheese, shredded
• 8 oz cream cheese, softened
• 1/2 cup mayonnaise (Duke's if you have it)
• 4 oz jarred pimentos, drained and chopped
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika (plus extra for top)
• Salt and black pepper to taste

Topping

• 1/2 cup breadcrumbs or crushed Ritz crackers for topping
• 2 tablespoons melted butter (to mix with crumbs)

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, beat the cream cheese until smooth.
3. Add the mayonnaise, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until combined.
4. Fold in the shredded cheddar and chopped pimentos. Stir until evenly mixed.
5. Transfer the mixture to a small baking dish (about 8x8 inches or similar).

Topping and Baking

1. In a small bowl, mix the breadcrumbs or crushed crackers with melted butter, then sprinkle evenly over the cheese mixture.
2. Bake for 20–25 minutes, until bubbly and the top is golden brown.
3. Let rest for 5 minutes before serving so it sets slightly.

Notes

Serve warm with crackers, toasted baguette slices, fresh vegetables, or pretzel chips. This also works as a warm sandwich filling. Store leftovers in an airtight container for up to 4 days in the refrigerator, or freeze for up to 2 months.