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 350°.
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
Split-rail fences don’t shout “keep out.” They lean, they shift, they invite. And in western North Carolina, they remind us that some lines are meant to hold, not harden.
Each May, spring climbs nearly 3,000 feet to the seat of Alleghany County. Here, as the rhododendrons blush, a beloved mountain town welcomes visitors with its food, art, and flourish of color and creativity.
Brief but delicious, soft-shell crab season is cherished by diners as well as the folks who work around the clock to put these native pinchers on our plates.
When it comes to poultry, the best is raised close to home.
