The Art of Making Devilishly Hot Pimento Cheese Dip

As we begin to create this devilishly hot pimento cheese dip, I can feel the excitement building up. Jump right in and let's get started! To start, we need to make a cauldron out of a pump and nickel bowl. Isn't it beautiful? It's going to be a great centerpiece for our dish. So, let's flip it upside down because now we want the cauldron.

By doing this, we're essentially taking things that fit the color scheme, and I love how it all comes together. Once we've flipped it over, we need to cut off the first two inches of the bowl. This is where the magic happens, as we're going to hollow out the bread to make cubes that we'll eat later. Can't waste any of that delicious bread! Now that we have our cauldron in place, let's move on to the next step.

In here, I have butter, onions, and garlic. I'm cooking this mixture on low heat because you don't want to burn the garlic. It's essential to get it just right. While the garlic is cooking, I'll start adding my spices. I have some paprika, mustard powder, cayenne pepper for a bit of spice, and other herbs that will complement the flavors nicely. As these ingredients toast, they'll be mixed into the butter.

Now, let's add some salt to give it that extra oomph. You know what I call this? Compliments. If you don't use them, you won't get any compliments! So, we're basically making a roux here by adding flour. This will help create our bechamel for the cheese sauce. To make things even better, I have some warm milk that I'll gradually add to the mixture.

Jeff can you give me that cream cheese? We need it to bring everything together. Oh, nice! You want me to plop it in there? Okay, here we go! Now, let's talk about why we're using yellow cheese instead of white cheddar. It's because pimento cheese is typically yellow, and we want to stick to the original flavor profile. Have you ever had pimenton as a sandwich? Yes, yes, it's so simple!

If I stopped right here, I could have just made macaroni and cheese sauce, but I wanted to add some extra flair with the pimentos. They're chopped up in here, and they give the dip an amazing flavor. You can use jarred or roasted peppers instead – whatever you prefer! And for an extra kick, we'll add some green chilies.

Now that our mixture is ready, let's pour it into our cauldron-shaped bowl. It's a great single serving size, so everyone will get to enjoy this deliciousness. The next step is to put it under the broiler to give it a nice brown color. I'm going to go check on it! Oh my goodness, look at that! Our cubes are like the logs of a campfire, and now they're being flamed by the cheese sauce. It's all coming together beautifully!

So, should we put this in our cauldron? Why not? It completes the picture perfectly! And there you have it – devilishly hot pimento cheese dip that's sure to impress your friends and family. Enjoy!

"WEBVTTKind: captionsLanguage: eni'm doing a devilishly hot pimento cheese dip all right jump right in oh and now jack will you help me yes i will i need the cauldron made okay so we have this pump and nickel bowl isn't it beautiful it's beautiful um so we're basically taking things with the color makes sense so you're going to flip it upside down because now we want the cauldron and you're going to cut off like the first two inches of this and then you're going to hollow this out very good just then you're going to take out the bread because you're going to make cubes because we're going to eat that later can't waste that can't waste that all right so in here i have butter and onions and garlic and i cook that on low because you don't want to burn the garlic yeah and then i'm going to start adding my spices so i have some paprika um i have some mustard powder yes okay and now this is cayenne for some spice there you go and you're just putting all of these herbs in here so they can toast and and they could just be mixed into the butter and then i'm going to add some salt which i call compliments you know because if you don't use it you don't get compliments okay that's right okay i like it um so you put in some flour because we're basically gonna make a roux so we're doing our bechamel for the cheese sauce so i have some uh warm milk here i'm gradually adding the milk last little bit in there all right jeff can you give me that cream cheese let's have that let's do it you want me to plop it in there for you oh not on my brooch not on your brooch yeah there we go thank you all right and you know why we're using yellow cheese and not white cheddar why because pimento cheese is yellow yeah it always is all right so cheese let's put some cheese in i had it as a sandwich you ever had the pimenton yes yes it's so simple a little late for the party here buddy let me just tell you this if i stopped right here i could have just mac and cheese sauce this is good this is what this is but i just added some pimentos which are chopped up there it's great just like canned pimentos jarred pimentos right you want them all in right yep or you could roast you could use some roasted peppers and put those in and then i have some green chilies because we want this devilishly okay all right we're gonna pour it right into this right i'm gonna pour it right into our bowl this is i'm glad this is a great single serving so what i'm gonna do now is put it under the broiler so it's gonna brown okay i'm coming over there okay here let's see here oh this is coming over here so what we have done oh my goodness is we've taken those cubes here they're like the logs of the campfire right and then here are the flames oh my gosh this is all for wow that's beautiful look at that should i put this in it yeah why not yeah it's a cauldron yeah it completes the picture youi'm doing a devilishly hot pimento cheese dip all right jump right in oh and now jack will you help me yes i will i need the cauldron made okay so we have this pump and nickel bowl isn't it beautiful it's beautiful um so we're basically taking things with the color makes sense so you're going to flip it upside down because now we want the cauldron and you're going to cut off like the first two inches of this and then you're going to hollow this out very good just then you're going to take out the bread because you're going to make cubes because we're going to eat that later can't waste that can't waste that all right so in here i have butter and onions and garlic and i cook that on low because you don't want to burn the garlic yeah and then i'm going to start adding my spices so i have some paprika um i have some mustard powder yes okay and now this is cayenne for some spice there you go and you're just putting all of these herbs in here so they can toast and and they could just be mixed into the butter and then i'm going to add some salt which i call compliments you know because if you don't use it you don't get compliments okay that's right okay i like it um so you put in some flour because we're basically gonna make a roux so we're doing our bechamel for the cheese sauce so i have some uh warm milk here i'm gradually adding the milk last little bit in there all right jeff can you give me that cream cheese let's have that let's do it you want me to plop it in there for you oh not on my brooch not on your brooch yeah there we go thank you all right and you know why we're using yellow cheese and not white cheddar why because pimento cheese is yellow yeah it always is all right so cheese let's put some cheese in i had it as a sandwich you ever had the pimenton yes yes it's so simple a little late for the party here buddy let me just tell you this if i stopped right here i could have just mac and cheese sauce this is good this is what this is but i just added some pimentos which are chopped up there it's great just like canned pimentos jarred pimentos right you want them all in right yep or you could roast you could use some roasted peppers and put those in and then i have some green chilies because we want this devilishly okay all right we're gonna pour it right into this right i'm gonna pour it right into our bowl this is i'm glad this is a great single serving so what i'm gonna do now is put it under the broiler so it's gonna brown okay i'm coming over there okay here let's see here oh this is coming over here so what we have done oh my goodness is we've taken those cubes here they're like the logs of the campfire right and then here are the flames oh my gosh this is all for wow that's beautiful look at that should i put this in it yeah why not yeah it's a cauldron yeah it completes the picture you\n"