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Mason jar with smoked bacon pimento cheese.

Smoked Bacon Pimento Cheese

Carne Diem Culinary
Pimento cheese is a staple of the American South. In this version we combine shredded cheddar and gouda cheese with diced bacon, cream cheese, and mayonnaise before smoking the pimento cheese dip on our smoker.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American South, North American
Servings 4
Calories 623 kcal

Equipment

  • Smoker

Ingredients
  

  • 6 ounces Cheddar Cheese shredded
  • 7 ounces Gouda shredded
  • ¼ cup Mayonnaise
  • 3 slices Bacon cooked and chopped
  • 4 ounce Pimento Peppers diced
  • 4 ounces Cream Cheese softened
  • ½ teaspoon Salt
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Cayenne Pepper

Instructions
 

  • In a bowl combine the shredded cheeses, softened cream cheese, mayonnaise and spices.
  • Drain and rinse the diced pimentos and add them to the bowl.
  • Fry up the 3 slices of bacon then finely chop and add to the bowl. Mix well to combine.
  • Spread the pimento cheese in a 9-inch foil pie dish and preheat your smoker to 200 degrees.
  • Smoke the bacon pimento cheese for 45 minutes, until warm and melted.
  • Serve warm with crackers and veggies or refrigerate overnight then chop or re-shred the cheese. (If shredding, it may help to place the cheese in the freezer for about 1 hour to help firm up the cheese.)

Nutrition

Calories: 623kcalCarbohydrates: 6gProtein: 27gFat: 55gSaturated Fat: 26gPolyunsaturated Fat: 9gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 144mgSodium: 1267mgPotassium: 227mgFiber: 1gSugar: 3gVitamin A: 1906IUVitamin C: 30mgCalcium: 680mgIron: 1mg
Keyword Bacon, cheddar, cheese, Gateway, Gouda, Hickory Smoked, mayonnaise, Pimentos
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