photograph by Elena Brent Rosemond-Hoerr

1 pound Neese’s Hickory Smoked bacon
4 cups shredded Cheddar cheese
1 cup mayonnaise
8 ounces cream cheese
¼ cup Dijon mustard
¼ cup hot sauce
Pinch of salt
2 (4 ounce) jars pimentos, drained
1 jalapeño, seeded and minced
Chips or crackers (for serving)

Cut bacon into slivers and cook over medium-low heat. Set aside.

Heat oven to 350º.

In a mixer, cream together shredded cheese, mayonnaise, cream cheese, mustard, hot sauce, and salt. Add pimentos, jalapeños, and bacon. Mix well to combine.

Transfer mixture to an 8-inch casserole dish or ramekin. Bake for 20 to 25 minutes or until bubbling and browned. Serve hot with chips or crackers.

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Rosemond-Hoerr is a food blogger and photographer who draws on her grandmother’s traditional Southern cooking for inspiration.

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