Tupelo Honey's Pimiento Cheese Dip
Often called the pâté of the south, pimento cheese has as many variations as there are home cooks in the region. Many recipes are very specific when it comes to ingredients: one may require Duke's mayonnaise; another may demand only oven-roasted red bell peppers. Some Southern chefs may spike their pimento cheese with a touch of bourbon. Asheville, NC-based Tupelo Honey Cafe's pimento cheese is different because they serve it warm with their homemade tortilla chips, a delicious take on the classic spread.
- 8 Ounces cheddar cheese, shredded
- 1/2 Cup mayonnaise
- 1 Tablespoon Dijon mustard
- 1 Tablespoon stone-ground mustard
- 1 Teaspoon mustard powder
- 1/4 Teaspoon sea salt
- 1/4 Teaspoon freshly ground black pepper
- 2 Tablespoons minced parsley
- 1/2 Cup finely diced roasted red bell pepper
- Tortilla chips, for serving
Combine the cheese, mayonnaise, Dijon mustard, stone-ground mustard, mustard powder, salt, pepper, parsley, and roasted bell peppers in a large bowl.
Transfer to a microwaveable dish and microwave until hot, about 20 seconds, or place in a baking dish in a preheated 350 degree oven until heated through, about 15 minutes.
Serve with tortilla chips.