Hot Pimento Cheese Dip makes a great party treat

• Produce

  • 3 4 cup sliced scallions (about 5
  • 1/2 tsp Chipotle, powder

• Condiments

  • 2 tbsp Dijon mustard
  • 1/3 cup Mayonnaise
  • 2 tsp Tabasco

• Oils & Vinegars

  • 1 tbsp Canola oil

• Bread & Baked Goods

  • 1 Baguette, toasted slices

• Dairy

  • 1/2 lb Cheddar, sharp
  • 1/2 lb Colby cheese
  • 1/4 cup Cream cheese

• Other

  • 4 ounces jarred chopped pimentos, drained and pat dry

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Directions

• Preparation Preheat the oven to 425°. Heat the oil in a small skillet. Add the scallions and pimentos and cook over moderate heat, stirring frequently, until softened, about 5 minutes. Stir in the chipotle powder. Scrape the mixture into a large bowl and add the cream cheese, mayonnaise, mustard and Tabasco. Fold in the cheeses and transfer to a shallow 1-quart baking dish. Bake until bubbling and browned, about 25 minutes. Serve with toasted baguette slices. Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring 2016. Follow her on Instagram and Twitter.