A Year-Round Guide to Franklin and Nantahala

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

Madison County Championship Rodeo

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

Rosemary and Goat Cheese Strata

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

Bacon-Jalapeño Pimento Cheese Dip

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.

print it

This story was published on Sep 28, 2018

Elena Brent Rosemond-Hoerr

Elena Brent Rosemond-Hoerr

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