Food

Southern Palate: Cook Up Southern Favorites for the Big Game

Just when you think that the holidays are over – think again! The unofficial holiday that is Super Bowl Sunday is right around the corner and there is so much to look forward to about the biggest game of the year: the game (of course), the hilarious and heartwarming commercials, the legendary halftime show and above all, the appetizers. At Kiawah River, we love a reason to get together with neighbors, friends and family, and this year we are sharing the recipe for the perfect Super Bowl snack that is sure to win, even if your team doesn’t. 

Pimento cheese is one of the South’s most beloved foods and is certainly an essential item in many of our residents’ kitchens. This Baked Pimento Cheese and Sausage Dip by Vivian Howard, courtesy of Garden and Gun, is simple yet delicious and will keep guests coming back for more through the fourth quarter.  

Baked Pimento Cheese and Sausage Dip 

Ingredients 
3 cups pimento cheese (recipe below)
1-pound fresh sausage, cooked and crumbled
2/3 cup panko breadcrumbs 

Pimento Cheese
Ingredients
2 cups grated sharp yellow cheddar (about 10 ounces)
2 cups grated aged white cheddar (about 10 ounces)
½ cup finely diced roasted red peppers or pimentos
1/3 cup crushed canned tomatoes or fresh tomatoes pulsed in a food processor
¼ cup of your favorite mayonnaise
2 tablespoons sour cream
¼ teaspoon hot sauce
½ teaspoon salt (optional) 

Preparation 

For the pimento cheese:
Combine all pimento cheese ingredients (minus the salt) in the bowl of a mixer fitted with the paddle attachment. Process for about 30 seconds on low until there is a slightly creamy cheese spread. Taste, add the salt if you wish, and paddle 10 seconds more. Chill until ready to use. 

For the baked pimento cheese and sausage:
Preheat the oven to 350°F. Stir together the cold pimento cheese and the cooked, very well drained, and cooled sausage. 

Press it down into a 1-quart baking dish or 8-inch cast-iron skillet and top with the panko crumbs. Bake uncovered for 20 minutes. The breadcrumbs will not necessarily brown; they are there more to provide texture and to soak up some of the grease that rises to the top. When the baked cheese is done, it will be bubbling around all the edges. 

Serve this with saltines, Ritz crackers, or toast. I like some pickles on the side.