Monday, February 20, 2012

Warm Pimento Cheese Dip

Pimento cheese is ubiquitous here in the South but I have only warmed up to it recently.  For years it was the idea of pimentos that turned me off.  I hate olives and the little burst of red inserted into them didn't make either ingredient more appealing.  I can't remember when I finally bite the bullet and gave it a try, but now I'm hooked.  

Pimento cheese is a simple spread of shredded sharp cheddar cheese, mayonnaise, and some seasoning.  A million recipes offer variations on the basic but I prefer mine classic without too many frou-frou ingredients.  I love it on crackers or smothering a juicy burger but when I saw this recipe for Warm Pimento Cheese Dip, I knew I had to give it a try.

I love the Tupelo Honey Cafe:  Spirited Recipes cookbook.  So much so, that I just ordered it so I can have it in my permanent collection. Warm Pimento Cheese Dip is a perfect example of  how they put their own spin on traditional Southern dishes.  Three types of mustard are added and then the mixture is heated up.  Talk about addictive!  I loved this.  My only change would be to cut back on the mustard.  Not a lot, just a teeny bit.  I also think it would be great served with bread cubes, slices of baguette, or various veggies.

To all my Southern friends, try this riff on the traditional pimento cheese.  I think you will be glad you did.  To all of my Yankee friends, this is the perfect way to try this Southern classic!

Warm Pimento Cheese Dip
Tupelo Honey Cafe:  Spirited Recipes 

8 ounces cheddar cheese, shredded
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon stone-ground mustard
1 teaspoon mustard powder
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced fresh parsley
1/2 cup finely diced roasted red bell pepper
Tortilla chips for serving

Preheat oven to 350 degrees F.  Combine the cheese, mayonnaise, Dijon mustard, stone-ground mustard, mustard powder, salt, pepper, parsley, and red bell pepper in a large bowl.  Transfer to a baking dish and bake for 15 minutes or until heated through.   Serve with tortilla chips
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  1. I haven't had pimento cheese since I left the South and I have been craving it after seeing the recipes in this month's Southern Living. This looks so very good, Candy. I love your polka dot baker.

  2. As the product of a state that doesn't even come near the Mason-Dixon line, I have to admit that I have never come across pimento cheese. Although, I am intrigued and this dip looks like a great way to get my feet wet...

  3. I love the Tupelo Honey book too! I've made the black-eyed peas with andouille sausage a couple of times already!

  4. Interesting twist. I like it. Doing a whole episode on pimento cheese for an upcoming local tv gig. Why had I not thought of pimento cheese WARM? Thanks for sharing!

  5. I've never had pimento cheese, but I'm really curious about it! I've seen so many recipes incorporating it floating around the internet, I really need to get brave and give it a go.

  6. yum! I have the same casserole dish. Only mine is a dark blue. This is a dip I think I would become addicted to. Looks amazing!

  7. I love pimento cheese, but I've only had it warm one time (on a cheeseburger! It was delish!). I've pinned this one too!

  8. I almost bought their cookbook when we visited last year! So many great things, I do need to get it. This sounds amazing!

  9. Just went to the Tupelo Honey Cafe last night for the first time and tried this. Absolutely awesome! It really is addictive. So good!


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