Pimento Cheese Dip With Pickled Okra
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 3 tablespoons butter
- 1 pound Certified Piedmontese ground beef
- ½ onion, diced small
- 1 tablespoon kosher salt
- 1 teaspoon smoked paprika
- 2 tablespoons chili powder
- ½ teaspoon cayenne pepper
- ¼ cup flour
- 4 ounces pimento peppers
- 8 ounces cream cheese
- 8 ounces Monterey Jack cheese
- 3 cups half and half
- 1 (12-ounce) jar pickled okra, patted dry, charred (optional), and chopped into thin coins
- Tortilla chips and toasted bread slices, for serving
In a pot, combine butter, ground beef, and onions and sauté over medium-high heat for about 10 minutes. Reduce heat to low and add the salt, paprika, chili powder, and cayenne. Cook for another 5 minutes. Add the flour and mix until thick. Add the half and half and bring to a simmer, cooking an additional 20 minutes. Add the cream cheese, Monterey Jack, and okra and mix until cheese is melted. Serve warm.