Air Fryer Baked Pimento Cheese Dip

A bold, rich, and savory pimento cheese dip with a subtle kick, cooked in the air fryer for a golden-brown crust. This easy recipe yields 6-8 servings and is perfect for serving with crackers, chips, or fresh vegetables.

Ingredients

• 8 oz (about 2 cups) Sharp Cheddar Cheese, freshly grated
• 4 oz (about 1 cup) Monterey Jack Cheese, freshly grated
• ½ cup Mayonnaise (full-fat)
• 4 oz (1 small jar) Diced Pimentos, drained
• 1 Small Jalapeño Pepper, finely diced (seeds removed for milder heat)
• 2 tablespoons Finely Diced Red Onion
• 1 teaspoon Smoked Paprika
• ½ teaspoon Garlic Powder
• ¼ teaspoon Cayenne Pepper (optional)
• Salt and Freshly Ground Black Pepper to taste
• For Serving: Toasted Baguette Slices, Crackers, Tortilla Chips, or Raw Vegetables

Instructions

1. Preheat the air fryer to 350°F (175°C) for 3-5 minutes. While preheating, grate the cheeses, dice the jalapeño and red onion, and drain the pimentos.
2. In a medium bowl, combine the grated cheeses, mayonnaise, pimentos, jalapeño, red onion, smoked paprika, garlic powder, and cayenne pepper (if using). Fold together until thoroughly combined and season with salt and pepper.
3. Transfer the mixture to a small, oven-safe baking dish (such as a 6-inch cast-iron skillet) that fits in the air fryer basket, spreading it into an even layer.
4. Place the dish in the preheated air fryer and cook for 10 minutes, checking at the 8-minute mark until the dip is heated through, bubbly, and golden brown.
5. Remove the dish carefully, let it rest for 5 minutes to set, and serve immediately with your choice of dippers.

Notes

Always grate cheese fresh to avoid anti-caking agents that cause a gritty texture. For oven baking, preheat to 375°F (190°C) and bake for 15-20 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the air fryer at 300°F (150°C) for 3-5 minutes.