Cheddar Cheese

Bacon Pimento Cheese Dip

Pimento cheese is a staple in the Southern United States, but in the last few years, it has been  gaining popularity outside the South.  Here is an easy recipe where you can make your own pimento cheese spread with a bacony twist. Served with Ritz crackers, this is the perfect dip to be served as a appetizer for any given party.Enjoy!

 

Serves 8

Ingredients:
8 slices hickory smoked bacon
1 cup gluten-free mayonnaise
4 ounces cream cheese
One 4 -ounce jar diced pimentos, drained
2 jalapeño peppers, seeded and minced
2-3 scallions, diced
2 cups extra sharp cheddar cheese, shredded
2 cups pepper jack cheese, shredded
Kosher salt, to taste

Directions:
Preheat oven to 350°F.

Cook bacon in a large deep skillet or sauté pan over medium heat until crisp. Transfer to paper towel; allow to cool and crumble.

In medium bowl, stir together bacon, mayonnaise, cream cheese, pimentos, jalapeño peppers, scallions and shredded cheese. Season with salt and pepper.

Evenly spread the mixture in an ovenproof 2-quart casserole dish. Bake for 25 minutes or until cheese is completely melted and bubbly.

TODAY.com Parenting Team FC Contributor

Pimento Cheese Muffins

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Adapted from Lincoln Carson
Food&Wine Magazine, December 2014

Chef Lincoln Carson’s  mixes his version of pimento cheese into a muffin  batter, that gives you those cheesy, peppery flavors in every bite. The muffins can be made ahead time and you can keep them at room temperature overnight.

The original recipe also  called for Pimento cheese, to be served on side, but I opted for a homemade fruit jelly made of plums. The sweetness of the jelly and the spicy cheesy muffins were a perfect combination.

Makes 12 Muffins

Ingredients:
2 1/2 cups all-purpose flour
1 tablespoon plus 1 teaspoon smoked paprika
1 tablespoon kosher salt
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon freshly ground pepper
1 1/2 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted and cooled
1/2 tablespoon Harrisa(See Cook’s Note)
1/4 cup finely chopped chives
1/2 small yellow onion, minced
3 Tablespoons sliced scallions
3 Tablespoons minced parsley
1  1/2 Tablespoons Worcestershire sauce
5 ounces shredded extra-sharp cheddar cheese (1 1/2 cups)
3 ounces Monterey Jack cheese (1/2 cup)
4 ounces drained jarred pimientos, chopped (1/2 cup)
Plum, Grape or Apple Jelly, for serving

Directions:
Preheat the oven to 375° F.

In a medium bowl, whisk the flour with the paprika, salt, baking powder, baking soda and pepper. In a large bowl, whisk the buttermilk with the eggs, butter, harissa, chives, onion, scallions, parsley and Worcestershire until smooth. Whisk into the dry ingredients just until combined. Stir in the cheese and chopped pimientos.

Using a 1/3-cup measure, scoop the batter into 12 muffin cups. Bake for about 18 minutes, until golden brown and a toothpick inserted in the middle comes out clean. Let cool for 5 minutes, then unmold and serve with  your favorite fruit jelly.
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COOK’S NOTES: The original recipe called for a Harissa Paste, the brick-red Tunisian chile paste, is available at specialty food stores and markets like Whole Foods. In this adaptation, Williams-Sonoma Harrisa Spice was used. You can also make you own harissa seasoning with this recipe provided by Whole Foods.