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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9 comments:

  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.

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  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...

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

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  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!

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  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.

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  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!

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  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!

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

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  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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