Bacon Pimiento Cheese Dip Recipes

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BACON-PIMIENTO CHEESE DIP



Bacon-Pimiento Cheese Dip image

Serve this Bacon-Pimiento Cheese Dip with your favorite crackers or cut-up fresh vegetables. With only 10 minutes to prep, Bacon-Pimiento Cheese Dip will be yours in no time.

Provided by My Food and Family

Categories     Festive 2018

Time 45m

Yield 32 servings, 2 Tbsp. each

Number Of Ingredients 7

7 slices OSCAR MAYER Fully Cooked Bacon, chopped, divided
1 pkg. (8 oz.) KRAFT Shredded Mild Cheddar Cheese
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
2 jars (4 oz. each) pimientos, drained, chopped
1 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/2 cup milk
2 green onions, chopped

Steps:

  • Heat oven to 375°F.
  • Reserve 2 Tbsp. chopped bacon for later use.
  • Combine remaining bacon with remaining ingredients; spoon into 2-qt. casserole sprayed with cooking spray.
  • Bake 30 to 35 min. or until cheeses are completely melted and dip is heated through.
  • Sprinkle with reserved bacon.

Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.529 g, Sugar 0 g, Protein 4 g

PIMIENTO CHEESE-BACON BURGER



Pimiento Cheese-Bacon Burger image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 14

1 cup mayonnaise
1/2 teaspoon cayenne powder
Kosher salt and freshly ground black pepper
1 cup drained and finely diced roasted red peppers
12 ounces extra-sharp white Cheddar, coarsely grated
12 ounces extra-sharp yellow Cheddar, coarsely grated
1 1/2 pounds ground chuck (80/20 percent)
2 tablespoons canola oil
4 hamburger buns, split and toasted
8 slices double-smoked bacon, cooked until crisp
4 slices Vidalia or other sweet onion, grilled
4 thin slices ripe beefsteak tomato
1 large dill pickle, thinly sliced
Romaine lettuce leaves, optional

Steps:

  • Whisk the mayonnaise, cayenne, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add the red peppers, white Cheddar and yellow Cheddar and gently fold until combined. Cover the bowl and refrigerate for at least 30 minutes before using.
  • Meanwhile, preheat the grill to high for direct grilling. Divide the ground chuck into four equal portions, 6 ounces each. Form each portion into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush both sides of the burgers with the oil and sprinkle liberally with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to desired doneness, about 4 minutes each side for medium doneness. During the last minute of cooking, place a dollop of the cheese mixture on top of each burger and close the grill lid. Cook until the cheese has just melted, about 1 minute.
  • Place the burgers on the buns and top with the bacon, onions, tomatoes, pickles and lettuce if desired.

SMOKY PIMIENTO CHEESE WITH BACON



Smoky Pimiento Cheese With Bacon image

Great pimiento cheese is all about spice. Red peppers and hot sauce are essential to cutting through the richness of the cream cheese and cheddar.

Provided by Todd Richards

Categories     Condiment/Spread     Dip     Cheese     Cheddar     Cream Cheese     Bell Pepper     Mayonnaise     Bacon     Wheat/Gluten-Free     Tree Nut Free     Peanut Free

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.

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