It’s a sure bet that everybody loves a good pimento cheese sandwich. But what if you could make a pimento cheese casserole, all gussied up with the flavor of dill and baked into a creamy pudding-like creation? Try this yummy dish as a side with simple grilled or broiled meats or fish.


Serves 4-6.

8 day-old white bread slices, torn into bite-sized pieces
1 cup milk
1 small jar chopped pimentos, drained
3 eggs, beaten
1 tablespoon melted butter
1 package Fredericksburg Farms Mariposa Dill Dip
3 cups (12 ounces) shredded sharp cheddar cheese
Sea salt or kosher salt and black pepper to taste


Preheat oven to 350 degrees. Grease a 13" x 9" casserole dish; set aside. Place the bread in a large bowl and stir in the milk, moistening all bread pieces. Set aside until bread has absorbed all of the milk and is very soft. In a separate bowl, combine all remaining ingredients, stirring to blend well. Stir into the bread mixture, blending well. Turn mixture out into prepared baking dish and bake in preheated oven for about 35-45 minutes, or until golden brown and set.