Bayou Bacon & Cheddar Spread

6 slices thick-cut bacon, 1/4-inch dice
4 ounces pecan pieces
1 tablespoon dehydrated onion
8 ounces cream cheese, softened
10 ounces sharp Cheddar, shredded (about 2 1/2 cups), room temperature
1-4 ounce jar diced pimentos, drained
⅓ cup chives, chopped
1 teaspoon Creole seasoning
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt
1 teaspoon garlic powder

This recipe is part of Robert St. John’s Mississippi Christmas and is available for purchase here.

Serves 6 to 8

Place the bacon in a medium-sized skillet over low-medium heat. Cook the bacon, stirring frequently until the bacon is crispy. Pour the bacon into a strainer and collect the bacon fat if desired for other uses. Pat the bacon with a paper towel to remove any excess fat.

While the bacon is cooking, spread the pecan pieces out on a baking sheet pan. Place the pecans in the oven and roast for eight minutes. Remove and cool.

Also, while the bacon is cooking, place the dehydrated onion in a small cup or bowl. Cover the onions with 1/4 cup of boiling water. Soak the onions for 10 minutes. Drain and squeeze out any excess water.

Place the cream cheese, 1 1/2 cups of the Cheddar cheese, half of the bacon, pecans, onions, pimentos, and chives into the bowl of a stand mixer fitted with the paddle attachment, if you have one. If not, regular beaters will work. Sprinkle in the Creole seasoning, pepper, salt, and garlic powder. Mix on low speed until well combined.

Combine the remaining bacon, pecans, onions, Cheddar cheese, pimentos, and chives. Shape the cheese mixture into a ball and roll it in the garnish ingredients. Serve immediately or wrap tightly in plastic and store overnight.

Allow the spread to sit out for 30 minutes before serving if made in advance. Pair with Wheat Thins or your favorite crackers.