Okay guys, I really love this dip because it combines some of my favorite things! If you've never had a hot pimento cheese dip before then you are in for a treat. I think the sausage and tomatoes and green chilies really take this dip up a notch from a classic pimento cheese dip. This is the perfect dip recipe to share with friends, whether it's girls night or a couples date night! And the pork rinds for dipping? SO GOOD. You could also use crackers or tortilla chips here if pork rinds aren't your thing. BUT, if you have never given it a try then I highly recommend it! Now these are not fancy homemade ones- because who actually has time for that? But they're still delicious when dipped in this cheesy dip! I used chorizo pork sausage in mine to take it up a notch with the spice level and because we are trying to use up our freezer supply. If you're new here, we get a big supply of our meat that we eat from a locally raised farm on the Carolinas border, called Bravo Steaks. If you want to know where you meat is coming from and that it is humanely raised, you should check them out! They have many different options for meat delivery, including monthly and quarterly depending on what your needs are. We choose to get ours quarterly and it works out well for us. The meat is always high quality and I feel good about knowing where it comes from. It really is Pharm to Table! :)
Feel free to reach out if you have any questions. I hope you enjoy this delicious dip & make some good memories too!
Ingredients:
1 lb pork sausage of choice (I used a chorizo pork sausage from Bravo Steaks for an extra kick. If you are interested in humanely raised meat where you know exactly where it comes from, you should check them out! )
1 12 oz container pimento cheese of choice (My go to is Pawleys Island; you can also sub homemade here if you are feeling up to it).
1 8 oz cream cheese
1 can diced tomatoes and green chilies, not drained
1/2 tsp garlic powder
3 Green onion, chopped for garnish
Pork rinds for dipping
Directions:
Cook the sausage beforehand and drain any remaining juices- this is important! The less grease the better. I like to used my skillet for this.
Then add in the pimento cheese, cream cheese, tomatoes and green chilies (NOT drained) and garlic powder. Cook on medium to low heat until all the cheese is melted and gooey. Stir often. Garnish with green onions.
Serve immediately with a BUNCH of pork rinds! And then watch it disappear quickly. :)
The holidays are coming up soon (I can't believe it!) and I am looking forward to making many recipes along the way! Let me know if there is something you would like to see. :)
Until next time, Cheers!
Magen Check
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