Bacon Pimento Cheese Cups
My daughter turned 9 years old last weekend and we invited the family over for cake and ice cream. And, okay, presents too. Because, let’s be real…presents are the only good part about getting older.
Anyway, I did that sneaky thing where I scheduled the party right at 2pm so I wouldn’t be forced to feed anyone lunch or dinner. I like to cook, but you guys, we have a lot of family. Also, I am lazy.
So, there I was, being lazy, when I decided to make a few snacks for our guests. And me, because I like snacks. A lot.
Anyway, I thought I’d keep it low key, but I managed to go all out as one does. These Bacon Pimento Cheese Cups? They were the hit of the party. They were gone in minutes. I made 45 of the cups for 15 people and I am not kidding when I say gone. In minutes. Next time, I’ll double this recipe, because holy cow these are delicious!
My dad insisted that I bring these over a few days later for New Year’s Eve as well. I think he’s obsessed, which is okay with me, because I am too!
Pimento cheese is so easy to make and it is seriously a show stopper.
I added bacon to this batch, because you seriously can’t go wrong with bacon. It’s good with a bit of jalapeno in there too, if you like a spicy kick!
Bacon Pimento Cheese Cups
These little cheesy cups are such a great appetizer. Be sure to make at least twice as much as you think you'll need, because people don't stop at just one or two of these little guys! And if you have left over pimento cheese, just spread it on crackers for an easy snack or use it as the filling for the best grilled cheese sandwich you'll ever eat.
- 4 ounces cream cheese, room temperature
- 1/2 cup mayonnaise
- 1 cup freshly grated cheddar cheese
- 1 cup freshly grated monterey jack cheese
- 5 slices bacon, cooked and crumbled
- 3 tablespoons diced pimentos
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 60 frozen pre-baked phyllo cups
- In the bowl of a stand mixer, beat together the cream cheese and mayonnaise until well combined.
- Beat in the cheddar, monterey jack, bacon, pimentos, garlic powder, onion powder, salt, and red pepper flakes. Mix on low until combined.
- Remove the phyllo cups from the freezer and fill with about 1 teaspoon of the pimento cheese. Place the cups on a large baking sheet and bake at 350 degrees for about 10 minutes or until the cheese mixture has melted. Sprinkle with dried parsley if desired.
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|Amount Per Serving||As Served|
|Calories 103kcal Calories from fat 50|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 2g||10%|
|Dietary Fiber 0g||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|