Baked Pimento Cheese Cups
10 to 12
Planning on hosting a dinner party or family get-together? If so, then you’re probably on the hunt for a few different appetizer recipes. Our recipe for baked pimento cheese cups is very easy to follow, and the cheese cups work wonderfully as finger food. Our recipe makes for 10 to 12 servings, and it features a lovely blend of cheddar cheese and diced pimentos that are all packed within baked zucchini cups AND phyllo cups. The cups only take a half hour or so to prepare, so you’ll find that this is a simple one to make the day of your event. If you happen to know someone else who’s hosting a dinner event, then consider sharing this recipe with them on Facebook, Pinterest, Instagram and Twitter.
Ready to make some pimento cheese appetizers? The ingredients are very straightforward: all you need are two small zucchinis, diced in ¾ coin-shaped pieces, fifteen phyllo shell cups, some strawberry jam, Cabot Seriously Sharp Cheddar, Cabot Alpine Cheddar, a jar of diced pimentos, Hellmann’s mayonnaise, salt, pepper, mustard powder, smoked paprika, Worcestershire sauce and some Louisiana hot sauce. The directions below highlight everything you need to know about preparing these cups. However, some quick advice: when scooping out the zucchini cups, try to use a pairing knife or a spoon with a nice, sharp or serrated edge. Scoop the flesh out gently, and try not to pierce the bottom of the cup. Since you’ll be filling the cups with pimento cheese, you want to make sure that the bottoms are intact, or else they might leak out during the baking process.
Did you enjoy making our pimento cheese appetizers? We hope so. If you’re searching for another veggie appetizer to make for your dinner or party, try making our grilled zucchini boats with balsamic leeks. Nothing hits the spot like grilled veggies! Cabot is a cooperative of 800 farm families, and for generations, we’ve been crafting our award-winning cheeses, sour creams and other dairy products from the finest ingredients available. We take a great deal of pride in producing our cheeses, and we want to make sure that our pimento cheese appetizer recipe is up to our high standards. After trying the dish, do us a favor and please rate and review it.
- 2 small zucchinis, diced into ¾” coins (need a total of 15)
- 15 phyllo shell cups
- ½ cup all-natural strawberry jam
4 ounces Cabot Seriously Sharp Cheddar, shredded (about 1 cup)
4 ounces Cabot Alpine Cheddar, shredded (about 1 cup)
- 4 ounce jar of diced pimentos, drained thoroughly
- ½ cup Hellmann’s mayonnaise with olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon mustard powder
- ½ teaspoon Spanish smoked paprika
- 1 teaspoon Worcestershire sauce
- 2 teaspoons Louisiana hot sauce
- PREHEAT oven to 350°F.
- SCOOP the flesh out of your zucchini cups gently using a pairing knife or spoon with a serrated tip, being careful not to cut into the bottom of the cup. Place the zucchini shells and phyllo shells on a baking sheet lined with foil or parchment paper. Fill each phyllo shell with ½ teaspoon of the strawberry jam. Set aside.
- COMBINE the cheese and pimentos in a medium bowl.
- WHISK together mayonnaise, salt, pepper, mustard powder, Worcestershire sauce, and hot sauce in a small bowl. Add to pimento cheese mixture and toss with a rubber spatula until well-incorporated.
- FILL each phyllo shell and zucchini cup with 1 tablespoon of the pimento cheese mixture.
- BAKE for 12-15 minutes until the cheese is melted and the tops are brown and bubbly. Be careful not to overbake the zucchini as it will become too soft after 15 minutes. Serve hot out of the oven!