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When Thanksgiving guests begin to arrive, put out this warm and gooey pimiento cheese dip to tide them over until dinner is ready.

package reduced-fat cream cheese
1/2 c. low-fat sour cream
2 tbsp. fresh lemon juice
kosher salt
jar pimientos or roasted red peppers
6 oz. sharp orange Cheddar
6 oz. pepper Jack cheese
Potato chips
Pita chips
Celery sticks
  1. Heat oven to 425 degrees F. In a large bowl, whisk together the cream cheese, sour cream, lemon juice, and 1/4 teaspoon each salt and pepper. Fold in the pimientos, Cheddar, Jack cheese, and scallions.
  2. Transfer the mixture to a shallow 2-cup baking dish and bake until bubbling and light golden brown, 15 to 18 minutes. Serve with chips and celery, if desired.

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