- 1 tablespoon canola oil
- 3/4 cup sliced scallions (about 5)
- 4 ounces jarred chopped pimentos, drained and pat dry
- 1/2 teaspoon chipotle powder
- 1/4 cup cream cheese, softened
- 1/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons Tabasco
- 1/2 pound extra sharp cheddar, coarsely grated
- 1/2 pound Colby cheese, coarsely grated
- Toasted baguette slices, for serving
Pimento cheese, a much–loved staple at Southern picnics, barbecues and potlucks, is as delicious as it is simple. Grated cheddar, jarred pimentos, sweet onions, mayonnaise, and of course hot sauce, all get combined and served, traditionally, with saltines. As if this iconic Southern dish wasn't amazing enough right out of the fridge, try popping it in the oven until hot and bubbling. It's a whole new experience–and one that should definitely be shared with friends.
Preheat the oven to 425°. Heat the oil in a small skillet. Add the scallions and pimentos and cook over moderate heat, stirring frequently, until softened, about 5 minutes. Stir in the chipotle powder. Scrape the mixture into a large bowl and add the cream cheese, mayonnaise, mustard and Tabasco. Fold in the cheeses and transfer to a shallow 1-quart baking dish. Bake until bubbling and browned, about 25 minutes. Serve with toasted baguette slices.
Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring 2016. Follow her on Instagram and Twitter.