Pimento Cheese Pita Bread with Scallion Sour Cream

Step 1

1 Prepare the ingredients & make the pimento cheese Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the scallions; thinly slice, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. Roughly chop the peppers. In a bowl, combine the mayonnaise, grated cheese, chopped peppers, and half the spice blend. Season with salt and pepper. In a separate bowl, combine the sour cream, sliced white bottoms of the scallions, and 1 tablespoon of water. Season with salt and pepper; stir to combine.

Step 2

2 Bake the pitas & serve your dish Line a sheet pan with foil. Place the pitas on the foil. Bake 2 to 3 minutes, or until lightly toasted. Leaving the oven on, remove from the oven. Divide the pimento cheese between the pitas and spread into an even layer. Drizzle with olive oil. Bake 7 to 9 minutes, or until the cheese is melted and the pitas are toasted. Remove from the oven; let cool at least 2 minutes. Transfer to a cutting board; cut each pita into 8 equal-sized wedges. Serve the baked pitas drizzled with the scallion sour cream. Garnish with the sliced green tops of the scallions and a pinch of the remaining spice blend (you will have extra). Enjoy!

Step 3

1 Prepare the ingredients & make the pimento cheese Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the scallions; thinly slice, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. Roughly chop the peppers. In a bowl, combine the mayonnaise, grated cheese, chopped peppers, and half the spice blend. Season with salt and pepper. In a separate bowl, combine the sour cream, sliced white bottoms of the scallions, and 1 tablespoon of water. Season with salt and pepper; stir to combine.

Step 4

2 Bake the pitas & serve your dish Line a sheet pan with foil. Place the pitas on the foil. Bake 2 to 3 minutes, or until lightly toasted. Leaving the oven on, remove from the oven. Divide the pimento cheese between the pitas and spread into an even layer. Drizzle with olive oil. Bake 7 to 9 minutes, or until the cheese is melted and the pitas are toasted. Remove from the oven; let cool at least 2 minutes. Transfer to a cutting board; cut each pita into 8 equal-sized wedges. Serve the baked pitas drizzled with the scallion sour cream. Garnish with the sliced green tops of the scallions and a pinch of the remaining spice blend (you will have extra). Enjoy!