Having grown up in the south, I am no stranger to pimiento cheese. No gathering was complete without little pimiento cheese sandwiches cut into circles with a biscuit cutter. I guess I always took them for granted, because I was thinking not too long ago how much I loved it, and how much I miss having them. I came across this recipe in Southern Living a few months ago, and I had been thinking about it ever since. Pimiento cheese = delicious. With bacon? yes please!
I am actually ashamed to admit that before making this, I had no idea how to even make pimiento cheese. Well, it really can't get any easier than this, y'all. Just shred some cheese, fry up the bacon, and mix in a few other ingredients. I've replaced the cayenne pepper for chili powder. For one thing, I'm a spice wuss, but I also like how the smokiness of the bacon and chili powder complement each other.
I have made this twice, and have served it with toasted pita both times. I've also eaten the leftovers as sandwiches... or straight out of the container with ritz crackers.... one of these days I will make the pimiento cheese burgers that were in the same article.
And lastly, I apologize for the terrible picture... I was trying to quickly snap some pics before the food table was attacked at the shower ;-)
Bacon Pimiento Cheese
adapted from Southern Living, July 2009
- 4 strips of bacon, diced
- 16 ounces extra sharp cheddar cheese, grated
- 1 4-oz jar diced pimientos, rinsed and drained
- 1/2 cup mayonnaise
- 2 Tablespoons grated onion
- 1 Tablespoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1/4 teaspoon chili powder
Stack bacon strips on top of each other, and dice (this is made easier if you freeze the bacon for about 15 minutes before you need it). Sautee in a nonstick skillet until done. Allow to drain on a paper towel. Reserve the fat for another use.
Stir together all the ingredients. Check seasonings, and adjust if necessary. Store in an airtight container up to 1 week.