Baked Pimento Cheese Dip

Seeing that I live in the South, only miles from the home of the Masters, it's only fair that I have something on my blog about Pimento Cheese.  I've always somewhat mocked this spread, finding it a horrid looking addition to potlucks, ladies' teas, and afternoon weddings.  Boy was wrong!  I love this stuff.   My friend brought over a tub of Palmetto Cheese for our  4th of July feast and I couldn't get enough of it.  I ate it for lunch for days afterward, and finally had to throw the remaining bits out when I read the fat content.

Pimento cheese is normally served cold, so when I searched for recipes online I was delighted to find one that required baking--a perfect addition to a party.  This truly is delicious, and oh, so easy!  And, if you're wanting a cold recipe, stay tuned; I'm going to try one out very soon!

Baked Pimento Cheese Dip

1 1/2 cups mayonnaise
1/2 (12-ounce) jar of roasted red peppers, drained and chopped
1/4 cup chopped green onions
1 jalapeno pepper, seeded and minced
8 oz. cheddar cheese, shredded
8 oz. pepper jack cheese, shredded

Preheat oven to 350F.  Mix together first four ingredients.  Stir in cheeses.  Spoon into a 2-qt. baking dish.  Bake for 20-25 minutes until golden and bubbly.  Serve with tortilla chips or French bread cubes.

source: Southern Living