Name: The House Restaurants Pimento Cheese Dip Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Ingredients: 3 cups sharp cheddar cheese, freshly grated; 8 oz cream cheese, softened; 1 cup mayonnaise; 4 oz diced pimentos, drained; 1 unit jalapeño, finely minced; 1 tsp Worcestershire sauce; 1 tsp hot sauce (optional); 1 tsp smoked paprika; 1 tsp freshly ground black pepper; 0.5 tsp kosher salt; 8 oz bacon, cut into 1/2-inch pieces; 1 unit yellow onion, finely chopped; 2 tbs brown sugar, packed; 2 tbs apple cider vinegar; 1 tbs maple syrup or honey; 1 tsp Dijon mustard; 0.5 tsp black pepper; 0.25 tsp red pepper flakes (optional); 6 unit pita pockets; 2 tbs extra-virgin olive oil; 1 tsp garlic powder; 0.5 tsp kosher salt; 0.5 tsp dried oregano (optional)

Method

Pimento Cheese Dip

1
Soften and mix base
In a large mixing bowl, beat the softened cream cheese with a rubber spatula or electric mixer until smooth and slightly fluffy (about 1–2 minutes). Stir in the mayonnaise until incorporated.
2
Add cheeses and flavorings
Fold in the grated sharp cheddar, drained diced pimentos, and minced jalapeño. Add Worcestershire sauce, hot sauce (if using), smoked paprika, black pepper and 1/2 teaspoon kosher salt. Mix until evenly combined but still slightly chunky. Taste and adjust seasoning.
3
Chill (optional)
For best flavor melding, cover and refrigerate the dip for 30–60 minutes. If preferred warm, transfer to a small oven-safe dish and bake at 350°F (175°C) for 10–12 minutes until edges bubble.
4
Serve
Spoon onto a serving bowl and reserve space for the bacon onion jam on top or alongside. Garnish with a light dusting of smoked paprika or chopped chives if desired.

Bacon Onion Jam

5
Cook bacon
In a large skillet over medium heat, add the bacon pieces and cook, stirring occasionally, until the fat renders and bacon is crisp-tender (about 8–10 minutes). Remove bacon with a slotted spoon to a plate lined with paper towels, leaving about 2 tablespoons of bacon fat in the skillet. Drain excess fat if there is more than 2 tablespoons.
6
Sweat the onions
Add the finely chopped onion to the skillet and cook over medium-low heat in the bacon fat, stirring frequently, until the onions soften and begin to caramelize, about 12–15 minutes. If onions brown too quickly, reduce heat.
7
Make jam
Stir the brown sugar into the onions and cook 1–2 minutes until melted. Add the apple cider vinegar, maple syrup (or honey), Dijon mustard, black pepper and red pepper flakes (if using). Cook, stirring occasionally, until the mixture is thick and jammy, about 4–6 minutes. Return the cooked bacon to the skillet, stir to combine, and cook an additional 1–2 minutes to meld flavors.
8
Cool slightly
Remove from heat and let the bacon onion jam cool for 5–10 minutes. Transfer to a small bowl. You can serve it warm or at room temperature on top of or beside the pimento cheese dip.

Pita Chips

9
Prepare pitas
Preheat oven to 375°F (190°C). Separate each pita pocket into two thin layers and cut each layer into 8 wedges (triangles).
10
Season
In a large bowl, toss the pita wedges with olive oil, garlic powder, kosher salt and dried oregano until evenly coated.
11
Bake
Arrange pita wedges in a single layer on one or two baking sheets. Bake for 8–12 minutes, turning once halfway through, until crisp and golden brown. Watch carefully to avoid burning.
12
Cool and serve
Remove from oven and let chips cool on the baking sheet for a few minutes; they will crisp further as they cool. Transfer to a serving bowl or platter alongside the pimento cheese and bacon onion jam.

Pimento Cheese Dip Recipe

Ingredients