Searsucker’s Pimento Queso
Searsucker's Pimento Queso Dip
Scrumptious pimento cheese dip with a kick from Executive Chef Tommy Simpson at Searsucker Austin.
Cook off the bacon and then cut each piece into 6-7 smaller pieces.
In a food processor blend the bacon pieces, cut green onion, diced bell peppers, and chipotle puree. Blend until smooth. Reserve until needed.
In a separate pot, gently heat the heavy cream and milk. Once heated whisk in the diced cream cheese until fully incorporated and melted.
Next slowly add in the smoked yellow cheddar chunks until fully incorporated and melted. Once all the cheese is incorporated and melted, add your mix of chipotle puree, bacon, scallions, and red pepper. Incorporated and mix through, then season with salt.