Pimento Dip: The Caviar of the South


| 7/23/2014 2:11:00 PM


Chef ElizabethSummer is here, and we all want quick and easy delicious recipes for entertaining. On the farm I always have this treat tucked away in the fridge for emergencies. Everyone knows that when living on a farm there is an open invitation to drop by. Or so people think! That is something that really surprised me when I moved to a rural location on a farm – the folks who just assume you want them to visit. I have had people pop by without notice while I was canning – making strawberry jam with mint from my garden. Everyone who cans knows that there can be no distractions and once you start the process it cannot be interrupted.

When I am counting out cups and cups of fruit and sugar and timing my water bath – no one dares speak to me. It is one of the few times when I am cooking that I feel a bit like a mad scientist – formulas, timing and numbers are all coming at me. I rely on a portable timer to help, and I write the weight of the fruit or vegetable in a book for each batch. I write the time when I put the Mason jars in the bath. Last of all, I take stock of the yield and label the jars as soon as I can. I promise myself that I will remember what jam or jelly it is – but purple looks purple – blueberry, plum and grape all look very similar!

Last summer, someone came to buy wood, and his wife got out of the car and asked me for zucchini flowers. Curious strangers and neighbors are always driving in. Family and friends decide to go for a drive and they just “happen” to arrive at your gate. So why not be prepared? That was my Girl Guide Motto and I still live by it when it comes to the Farm Kitchen.

While I always have baked goods on hand – or tucked away in the freezer – I also like to have a savory snack available. My fridge is full of my pickled vegetables including pickled green tomatoes and dilly beans that are perfect to serve along side this Pimento Dip. It is fabulous served warm with pita or nacho chips – or even slices of baguette.

It is really quick and easy to make. What makes this cheese dip different is the addition of “pimientos,” which are a variety of large, red, heart-shaped chile pepper. The flesh is considered to be more flavorful and sweet than the red pepper that we see all over North American markets. Most often, canned roasted red peppers, not the Spanish pimientos, are used in this dish.



By the way, the pepper is spelled differently than the dip. 



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