Bacon-Wrapped, Andouille-Stuffed Dates with Pecan Romesco Sauce
Serves 4
Cooks in 45 minutes
recipe
Southern Kitchen's Pimento Cheese
51
Serves: 8 to 10
Hands On Time:
Total Time:
Ingredients
4 cups grated sharp white cheddar
2 cups grated Monterey Jack
4 ounces cream cheese
3 roasted red bell or piquillo peppers, drained and diced
1/2 cup mayonnaise
2 tablespoons pickle juice (any type of pickle is fine)
2 tablespoons Worcestershire sauce
2 teaspoons hot sauce
Salt and freshly ground black pepper
Celery sticks, for serving
Crackers, for serving
Instructions
In a food processor, combine the cheddar, Monterey Jack, cream cheese, peppers, mayonnaise, pickle juice, Worcestershire sauce and hot sauce. Pulse until the peppers and cheese have broken down and just begin to combine. Season to taste with salt and pepper.
Serve with crackers or celery sticks.
Photo: Ramona King
About the recipe
Use this cheesy spread on just about anything for a decadent, peppery kick, or eat it straight from the bowl — it's that good. When blending the ingredients, do not use the puree function, as the peppers will break down too much and the mixture may come out too soupy.
We like to use Texas Pete hot sauce in this recipe as well as Duke's Mayonnaise.
