My aunt brought this to the spring picnic and the entire pan was wiped clean in minutes. I can't believe this is only 3 ingredients.

This southern 3-ingredient baked pimento cheese dip is the kind of recipe that shows up at a family picnic and disappears before you’ve even set down the rest of the food. My aunt actually did bring this to our spring picnic one year, and the entire pan was wiped clean in minutes—no leftovers, just people scraping the crispy edges with crackers. It’s a super simple, homey take on classic Southern pimento cheese: shredded sharp cheddar, jarred pimentos, and a little mayonnaise to pull it all together. Everything bakes in one cast iron skillet until bubbly and golden, so it’s perfect for busy weeknights, game days, or anytime you need something comforting and crowd-pleasing with almost zero effort.

Serve this baked pimento cheese dip straight from the cast iron skillet while it’s still bubbling and the edges are crispy. It’s perfect with sturdy crackers, toasted baguette slices, tortilla chips, or even thick-cut potato chips. For something a little fresher, set it out with celery sticks, carrot sticks, and bell pepper strips. It also makes an amazing topper for grilled burgers or baked potatoes if you happen to have a spoonful left (you probably won’t). Pair it with iced tea, light beer, or a crisp white wine for an easy, laid-back spread.

Servings: 8

3 cups (about 12 oz) shredded sharp cheddar cheese

Preheat your oven to 350°F (175°C). Place a 8–10 inch cast iron skillet on the counter so it’s ready for baking and serving.

In a medium mixing bowl, combine the shredded sharp cheddar cheese, mayonnaise, and drained diced pimentos.

Stir everything together until the mixture is evenly combined and no streaks of mayonnaise remain. It will be thick and spreadable.

Spoon the mixture into the cast iron skillet and spread it into an even layer, making sure it reaches all the way to the edges.

Bake uncovered for 18–22 minutes, or until the cheese is melted, bubbling in the center, and the edges are turning golden brown and slightly crispy.

If you want extra color on top, switch the oven to broil for 1–2 minutes, watching very closely so it doesn’t burn.

Carefully remove the skillet from the oven and let the dip cool for about 5 minutes so it thickens slightly but is still hot and melty.

Serve the dip right in the cast iron skillet with crackers, chips, or veggies around it. Remind everyone the skillet is hot and enjoy while warm.

For a little kick, stir in a pinch of cayenne pepper or a few dashes of hot sauce along with the other ingredients (this technically adds a 4th ingredient, but it’s an easy optional upgrade). You can also swap part of the sharp cheddar for extra-sharp cheddar or a smoky cheddar if you like deeper flavor. If you don’t have a cast iron skillet, bake the dip in a small greased baking dish; it won’t get quite as crispy on the edges, but it will still bubble and brown nicely. To prep ahead, mix the three ingredients, spread them in your skillet or baking dish, cover, and refrigerate for up to 24 hours, then bake just before serving (you may need to add 3–5 minutes to the bake time if it goes in the oven cold). Leftovers reheat well in the oven or toaster oven at 325°F until warm and melty, or in short bursts in the microwave, though the oven keeps the edges crispier.