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Pimento Cheese Dip With Pickled Okra

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Pimento Cheese Dip With Pickled Okra

Makes about 2 quarts

  • 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.

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