Texican, you ask? What in the Sam hell is that? Well, I consider it to be something or someone who, like myself, hails from a Texas/Mexico border town. Thus, Texican!

Now that we’ve got that straight, allow me to introduce you to my Texican spin on ‘pimento cheese’ - a.k.a. the pâté of the south - which is a spread/dip traditionally made with cheese, mayonnaise and pimentos (sweet red cherry peppers that are totally mild in flavor). Sound nasty or weird? Just trust me when I say that this shit is so good, I’d eat it right off of a flip flop! Besides the fact that there are only TWO STEPS in this recipe, I further sexify it by nixing the mayo and adding a few key Texican ingredients: Ranch dressing, chile powder, and chopped pecans (from my family’s farm in neighboring New Mexico). It’s the best pimento cheese you’ve never had!

Want to be the most popular guest at your next ‘socially-distanced’ soiree? Nothing pairs more deliciously with ice-cold cocktails or coats your gut quite like my Texican ‘Two Step’ Pimento Cheese! And, for what it’s worth, this dip is also vegetarian-friendly (…because you know your annoying Aunt Sheila will ask)!

*Pro tip: Make the pimento cheese one day ahead of intended service - it gets more delicious by the minute!

Supplies/utensils needed for this recipe:

• Cheese grater

• Large mixing bowl

• Hand mixer

• Dipping/serving vessel(s)

  • Crackers: we love Stacy’s Simply Naked Pita Chips because they don’t snap in half when you’re going in for a sizable mound of dip!

  • Celery sticks (you know, like if you’re healthy ‘n stuff)

  • Scratch the crackers and sub this for the cheese you’d use in a grilled cheese sandwich! You’re welcome :-)

Ingredients:

Makes approximately 6 servings/1.5 cups

• 3/4 cup shredded extra sharp cheddar cheese

• 1/4 cup shredded Swiss cheese

• 4 ounces cream cheese, softened/at room temperature

• 1/4 cup Ranch dressing

• 1/8 teaspoon garlic powder

• 1/8 teaspoon smoked paprika

• 1/8 teaspoon onion powder

• 2 dashes of ground cayenne pepper

• 2 dashes of chile powder

• 2 tablespoons grated sweet white onion, like a Maui or Vidalia variety (use one of the small panels on your cheese grater - the key is to get these guys super minced!)

• 4 ounces diced pimento from the jar, drained

• 2 tablespoons chopped pecans

• Salt and freshly-ground black pepper, to taste

Garnish:

• Smoked paprika to dust on top

Method:

1. Combine all ingredients up to the chopped pecans in a large mixing bowl. With a hand mixer, beat at medium speed until thoroughly combined.

2. Add in the chopped pecans and stir to incorporate. Season to taste with salt and freshly-ground black pepper

To serve, present in a bowl with a cheese knife - or molded in to a shape (like the picture at the top of this post) - dusted with smoked paprika and accompanied by your dipping vessel(s) of choice.

Until we eat again,

The Lunch Belle