I only recently was introduced to pimento cheese. It’s apparently a southern institution. I saw it on an episode of Best Thing I Ever Ate a few months back and immediately knew it was for me. I figured it would just be something that I eventually made and tweaked to my liking. A few weeks ago Sarah Sprague, who just started writing for Kissing Suzy Kolber a few months ago, posted a whole bunch of Super Bowl dip ideas. The Smoky Chipotle Bacon Pimento Cheese combined so many of my interests I had to make it for the Super Bowl party.
People in the know seem to be fanatical about using Duke’s mayonnaise, but I wasn’t about to place a mail order for mayo. Instead, I went with a mix of regular mayo and some Miracle Whip. (Side note: I don’t get why there’s so much hate out there for Miracle Whip. I like regular mayonnaise, but Miracle Whip takes it up a notch with an extra je ne sais quoi. Stop hatin’.)
This was extremely easy to make and it yielded a hell of a lot of product. I made it the night before and ended up eating a lot of it before the party on Sunday afternoon. I think the extra time to set up really helped all of the flavors mesh well. We served the cheese with Triscuits. I would recommend getting the unseasoned Triscuits. The ones that we got were tasty, but the taste almost overpowered the cheese. I’m absolutely making this again.
- smoked cheddar - 8 oz.
- mayonnaise - 6 oz.
- Miracle Whip - 2 oz.
- bacon - 8 oz.
- cream cheese, softened - 4 oz.
- chipotle peppers in adobo sauce - 2
- Chop bacon into small pieces and cook until crispy.
- Grate the cheddar cheese and mix with the cream cheese, mayonnaise, and Miracle Whip until well integrated.
- Chop the peppers into small pieces.
- Add the bacon and peppers and mix well.
- Add salt and pepper to taste.
- Refrigerate at least 2 hours. Serve with pretzels, tortilla chips, or Triscuits.