Smoky Pimiento Cheese With Bacon Recipes

Steps:

• Stir together the mayonnaise, pimientos, Worcestershire, garlic powder, and cayenne in a large bowl; add the cheeses, stirring until blended. Store in the refrigerator up to 1 week.

Steps:

• Preheat oven to 400°. Place bread on baking sheets. Bake 4-6 minutes or until light brown., In a large skillet, heat oil over medium heat. Add onions; cook and stir 4-6 minutes or until softened. Stir in broth, vinegar, sugar and seasonings. Reduce heat to medium-low; cook 12-15 minutes or until liquid is evaporated, stirring occasionally., In a large bowl, toss cheeses; beat in mayonnaise, pimientos, Worcestershire sauce, pepper sauce and seasonings. Spread 1 tablespoon mixture over each baguette slice; top with 2 teaspoons onion mixture. Sprinkle with bacon. Bake 3-4 minutes or until cheese is melted.

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.