Picture borrowed from Cooking with Paula Deen.
HOT PIMIENTO CHEESE DIP
recipe from Cooking with Paula Deen
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) package sharp Cheddar cheese, shredded
1 (8-ounce) package Monterey Jack cheese, shredded
1 (7-ounce) jar diced pimientos, drained
1/4 cup sour cream
2 tablespoons finely chopped pickled jalapeños
1 tablespoon whole-grain mustard
1/2 teaspoon garlic powder
Preheat oven to 350°. Spray a 9-inch baking dish with nonstick baking spray.
In a large bowl, beat cream cheese and next 7 ingredients at medium-low speed with a mixer until combined. Spoon mixture into prepared pan, and bake for 20 to 25 minutes or until edges are lightly browned. Serve with bagel chips.
Recipe above is copied straight from the Paula Deen website. I made a few adjustments to the recipe:
I doubled the amount of chopped pickled jalapenos.
I chopped jarred roasted red peppers instead of using diced pimientos. I probably used more than 7 ounces.
I used plain yellow mustard instead of whole-grain mustard.