Chef Spencer Conaty’s pimento dip paired with freshly baked sourdough focaccia bread. This delightful duo combines the creamy, tangy flavors of the pimento dip with the perfectly chewy and aromatic sourdough focaccia, creating a harmonious balance that complements our selection of fine wines. Whether you’re enjoying a casual tasting or a special occasion, this delicious pairing is sure to be a hit with guests seeking a truly memorable culinary experience at Sequoia Grove Winery.
This three-step recipe is a simple yet delicious dip that would be a fantastic addition to your next get-together or the perfect companion for a solo night in!
Ingredients
Instructions
Freshly shred cheddar cheese into a mixing bowl. Mix the remaining ingredients with a paddle mixer, excluding the pimentos. Once the ingredients have been combined, remove the paddle mixer and fold in the pimentos.
Serves 10-14
The perfect companion for your pimento cheese dip – just like we offer on our Wine + Bites menu!
Ingredients
Instructions
Add lukewarm water to a mixing bowl, then add all other ingredients and mix by hand for 3-5 minutes. Let the dough rest and cover for 30 minutes. Once the dough has rested, remove it from the bowl and gently fold it from each corner. Repeat that step three more times. Separate the dough into halves and put the dough in a 10-inch cake pan that is well-oiled with olive oil. Let sit for an additional 30 minutes, then push the dough down all over with your fingertips. Season with salt and bake for 10-13 minutes at 500 degrees.
