Pimento-Bacon Cheese Dip

Prep Time
minutes

Cook Time
minutes

Total Time
minutes

Serving
size
Ingredients
- 4 thick slices Applewood bacon
- 2 (8-ounce) blocks sharp Cheddar cheese, grated
- 1 (4-ounce) jar diced pimento, rinsed and drained
- 1/2 cup mayonnaise
- 4 ounces lower-fat cream cheese, softened
- 1 tablespoon finely chopped shallot
- 1 tablespoon Worcestershire sauce
- Coarse salt and freshly ground pepper to taste
- 1/2 teaspoon red chili flakes (optional)
- 3 dashes datil pepper hot sauce, or to taste
Preparation
- Cook bacon in skillet 4 to 5 minutes on each side or until crisp; remove bacon, and drain on paper towels. Crumble bacon.
- In a large bowl, combine bacon, grated cheese, cream cheese, pimentos, mayonnaise, shallots, Worcestershire sauce, salt, pepper, red chili flakes, and hot sauce. Store in an airtight container in refrigerator up to 1 week.
Time-saver tips:
- Buy already cooked bacon slices.
- Chill the cheese before grating. Cold cheese is easier to hold.
- Buy pre-grated cheese, but make sure it comes to room temperature before mixing. This is a no-no in many Southern homes, but I have had good success when the cheese is soft.
Dairy and your health
Vitamin D, a key component of dairy products functions in the body to maintain proper levels of calcium and phosphorous, which help to build and maintain bones. Milk and yogurt that are fortified with vitamin D are good sources of this nutrient.
Florida Dairy fun facts
Milk has played an important role in America’s history since 1611 when the first cows were brought to Jamestown, Virgina.
According to ancient records passed down through the centuries, the making of cheese dates back more than 4,000 years.
One gallon of milk is approximately 345 squirts of a cow’s udder.