SMOKY PIMIENTO CHEESE WITH BACON

Smoky Pimiento Cheese With Bacon image

Provided by Todd Richards

Yield Makes about 3 cups

Number Of Ingredients 14

4 bacon slices
1 tablespoon blended olive oil
2 small red bell peppers, stems removed, finely diced (about 1¼ cups)
2 teaspoons adobo sauce from canned chipotle peppers
1⁄4 cup mayonnaise
1 tablespoon apple cider vinegar
2 teaspoons hot sauce
1⁄2 teaspoon dry mustard
1⁄2 teaspoon granulated garlic
1⁄4 teaspoon coarsely ground black pepper
4 ounces white cheddar cheese, shredded (about 1 cup)
4 ounces sharp cheddar cheese, shredded (about 1 cup)
4 ounces cream cheese, softened
2 tablespoons thinly sliced chives

Steps:

Cook bacon in a heavy-bottomed skillet over medium-high 5 to 6 minutes or until crisp. Remove bacon from skillet and drain on paper towels; chop. Reserve 1 tablespoon bacon drippings, and set aside. Wipe the skillet clean.
Return the skillet to medium. Add the blended oil and the red bell peppers. Cook until tender, about 2 minutes. Stir in the bacon drippings. Add the adobo sauce, and cook 2 minutes. Remove from the heat. Stir in the bacon, mayonnaise, vinegar, hot sauce, dry mustard, granulated garlic, and black pepper.
Combine the cheddar cheeses, cream cheese, and bell pepper mixture in a large bowl. Stir in the chives, and serve at room temperature.