I started to make the Baked Pimento Cheese Dip the other day and got hung up. I whipped it up, spread it into the baking dish and had a moment. You know? A moment.
I just stood there looking at it before it was baked and thought, maaaan DANG, that looks good just like that!
I had some veggies out that I’d chopped for the little snackers so I grabbed a celery stick, loaded it up and took a big ole bite.
And totally fell in love.
P.S… everybody I've talked to in LA lately says totally all the time. It’s like the 80’s are back in full force out there. Again. Totally.
The irony of me poking fun at someone else’s funny saying is not lost on me.
Anywho, the next time you want to make regular Pimento Cheese think about trying this version out! The crisp green onions, creamy cheese and chewy bacon make for a total texture party in your mouth. Totally.
Loaded Pimento Cheese
10 slices bacon
1 pound cheddar cheese (medium or sharp)
1 4-ounce jar pimentos, drained well
1 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 bunch green onions, diced
Cut bacon into 1/2 inch pieces then cook until crispy. Drain bacon on paper towels. Set aside.
Shred cheese* then add to a medium-sized mixing bowl. Add cooked bacon, pimentos, mayonnaise, salt, cayenne pepper and garlic then mix well until all ingredients are thoroughly incorporated. Fold in green onions.
Spread cheese mixture into a serving bowl and refrigerate until ready to serve. Serve as a sandwich spread, atop burgers or with crackers, pita wedges, celery sticks or anything else your little heart desires.
*You really, really, really need to shred your own cheese when making Pimento Cheese.