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Love & Best Dishes: Baked Pimento Cheese Dip - Today Paula’s teachin' Father John of Sacred Heart in Savannah how to make a delicious snack in time for the Big Game…Baked Pimiento Cheese Dip!
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Recipe Link: https://www.pauladeen.com/recipe/baked-pimiento-cheese-dip/
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0:00
- I am so excited that y'all came in with me today,
0:04
'cause guess what?
0:06
I'm not here by myself.
0:09
I am here with my daughter-in-law, Claud.
0:14
Y'all know her.
0:16
But we've got a new victim today.
0:18
- Oh victim,
0:19
(laughing)
0:20
That's a good word.
0:21
- I'm happy to be victim in this.
0:22
- Oh, listen y'all, this is one of the most
0:25
wonderful people in this whole wide world.
0:27
This is Father John Lyons
0:31
and he is priest at Sacred Heart.
0:35
Is that right?
0:36
- Last 11 years.
0:37
- On Bull Street.
0:39
And, oh my gosh, you have meant so much to our family.
0:44
You were right there when Claud and Bobby,
0:47
and of course, me and the rest of the family
0:50
when those triplets were born
0:51
and everything was so critical.
0:54
And you were there praying over those babies
0:57
along with the rest of us and...
1:01
- Our prayers were answered.
1:02
- Yes, they were answered. I'm telling you,
1:04
you can't keep up with those hurricanes, can you?
1:07
(laughing)
1:08
- Hurricanes.
1:08
- So Father John was here yesterday.
1:11
He visits the triplets quite often.
1:15
And so he asked me what I was doing,
1:18
and I said, "Well, I'm filming tomorrow.
1:21
And he said, "Can I come watch?"
1:24
And I said, "Yes, you can,
1:26
but I would recommend combing your hair,
1:29
because you'll probably wind up in front of the camera."
1:32
(laughing)
1:33
- And here we are.
1:34
- Thank you.
1:35
- Oh no, thank you. Thank you.
1:40
You have been a very,
1:42
very important person in our life,
1:45
in the last three years.
1:48
He actually performed a ceremony
1:52
at my brother Bubba's funeral
1:55
and I so appreciated that.
1:58
- I had good visits with him. Yeah.
2:00
- Good, good. I'm so, so glad
2:04
that you were part of his life towards the end,
2:08
but anyway, let's talk about happy things.
2:11
Father John said,
2:12
"You know, I've never learned to cook, Paula."
2:15
He said, "And in my later life
2:18
I've decided I want to learn how to cook."
2:21
Well, you know, Father John, if you can read,
2:23
(laughing)
2:24
you can cook.
2:27
- I have your cookbooks, I just need to-
2:29
(laughing)
2:30
- You just need to open 'em.
2:31
- That's it.
2:31
(laughing)
2:32
- He brought the glasses, so.
2:33
- I know.
2:34
- Osmosis doesn't work.
2:35
- Before we get started though, Eddie,
2:38
would you please come around here
2:40
and get a shot of my daughter-in-laws shoes?
2:44
- Oh, my shoes. My white shoes.
2:46
(laughing)
2:47
- [Paula] Did you notice her shoes, Father John?
2:48
- I did.
2:49
- Stella McCartney or something like that.
2:50
- No, they're not Stella McCartney.
2:52
(laughing)
2:53
- [Paula] They're who?
2:54
- [Claud] They're Dr. Marten's.
2:54
- [Father John Lyons] Stella McCartney,
2:55
Paul McCartney's daughter.
2:56
- [Claud] Dr. Marten's.
2:57
- [Paula] Oh, I didn't know that.
2:58
See you're much more hip than me.
2:59
- [Claud] Oh yeah. I know almost everything.
3:01
- [Paula] Who's are those?
3:02
- [Claud] Dr. Marten's.
3:03
- [Paula] Never heard of them either,
3:04
- [Claud] Is that how you pronounce them, Eddie?
3:06
Dr. Martens?
3:07
- Doc Marten's or-
3:07
- [Eddie] I don't know, I don't know.
3:08
- Eddie?
3:09
- How is it spelled?
3:10
- Father John probably knows, he's the fashionable one.
3:13
- Rockports is what I'm wearing.
3:14
- Dr. Marten's, M-A-R-T-E-N-S.
3:17
- They're very nice.
3:19
- Thank you.
3:20
- They're very nice.
3:20
- Yes, they are.
3:21
- Perfect for a rainy day.
3:22
- This girl is so stylish. She and her mom are honey.
3:25
(laughing)
3:26
They look like they stepped up a band box.
3:29
All right, so Father John,
3:32
if you'll take this spot right here.
3:34
We're going to start you off with something so, so easy.
3:39
And this recipe is in my magazine. You get my magazine?
3:42
- No, I have some of your cook books.
3:44
- Well, remind me Eddie to get in touch with
3:48
Cooking With Paula Deen magazine
3:50
and get him on the list for one please-
3:52
- [Eddie] Okay.
3:53
- Thank you.
3:53
- Because it's full of good, easy recipes.
3:56
They're all tried and true, you know, they're going to work.
3:59
So this is a hot pimento cheese dip
4:01
that we're going to be making today.
4:03
And all you need to do is put your cream cheese
4:07
and your mayonnaise which, look at Claud,
4:11
she's over there making a vomit face.
4:13
(laughing)
4:14
She was will not eat mayonnaise.
4:16
You should have turned your back on that ingredient.
4:19
Okay. So just mix those two things together and look,
4:22
I'm going to give you the Paula spoon.
4:24
- [Claud] I'll be calling be holding the Bobby spoon.
4:26
- And Claud just found the spoon with Bobby on it.
4:31
- Can you see it?
4:32
- [Eddie] Yes.
4:32
- Looks just like Bobby.
4:34
- So, I tried to give it to Bobby and he said,
4:36
"Oh no, just leave it here."
4:37
But the Claud saw it and she's taking that home.
4:38
- Mix in here?
4:39
- Yes.
4:40
- I want to make sure I don't mess things up.
4:42
- Well, you can't mess up.
4:44
- [Claud] I have a question.
4:45
- Yes.
4:46
- [Claud] I always have a question.
4:47
Since for people, for your viewers
4:51
that are not mayonnaise fans like myself.
4:54
Can you make this?
4:56
Like the exact same thing without mayonnaise?
4:58
Or maybe put Greek yogurt or-
4:59
- [Paula] Yeah, you can use yogurt.
5:01
- Yogurt? Or sour cream?
5:03
- [Paula] If you need one of these Father John
5:05
these work real good. That's perfect.
5:07
- Maybe sour cream?
5:08
- So, start mixing these? Just mix it in.
5:11
- Mix mix mix.
5:13
And if you wanted to you could do it
5:15
with a little hand mixer.
5:17
- [Claud] What will be better? Sour cream or yogurt
5:19
instead of mayonnaise? What would you do?
5:22
- Well, I am not a big fan of yogurt.
5:24
( stirring sound)
5:25
- [Paula] So, I would do sour cream probably,
5:27
but either one of them, just to give you that
5:31
creamy white base,
5:33
(mixing sound)
5:35
the cream cheese...
5:37
Not as soft as I thought you'd be.
5:38
(laughing)
5:41
- [Claud] Get him to work.
5:42
- Yeah. So Father John, in your later years
5:45
you've taken up some hobbies haven't you?
5:48
- I do wheel pottery.
5:49
(gasps)
5:50
- Yeah, 'cause that's why I want to go with you.
5:52
You should have brought one.
5:53
- [Claud] The one he's done.
5:55
- That's great therapy and useful.
5:57
- You showed them to me, two beautiful bowls.
6:03
- [Claud] The ones in the kitchen.
6:04
- Yeah. In fact, I commented on them.
6:06
- [Claud] You asked me.
6:08
- And Claud said, "Father John made those."
6:11
- Do want me to make you one?
6:13
- I would love one.
6:15
- [Claud] I told her that she should go
6:16
take the classes with you.
6:17
- I know. Wouldn't that be fun?
6:20
I remember taking ceramics and things like that. Oh my God.
6:24
- Let me tell you who used to,
6:25
I don't know if she still does it, another famous chef,
6:27
Elizabeth Terry.
6:29
- [Paula] Yes.
6:30
- She loved pottery.
6:31
- [Paula] She used to do-
6:32
- Yes, she used to take classes.
6:34
- You know, it's just another form of art, isn't it?
6:36
All right. So, Father John-
6:37
- Is that good?
6:38
- That's so good. All right.
6:40
- I passed the first test.
6:41
- So you can add the cheese, and the pimento and the pepper,
6:45
the green pepper.
6:46
- [Eddie] Tell him how much you're putting in
6:47
when you're putting it in.
6:48
- This is two cups and look,
6:49
Eddie did the prep for us today.
6:51
He put the mounts on our bowls.
6:53
- [Eddie] Well, we have a lot of people that
6:55
write as they watch.
6:57
- Yes.
6:58
- [Eddie] And they want to know those measurements.
6:59
- All right. That was...
7:05
I can't read that Eddie.
7:07
- [Eddie] That is a half a cup.
7:08
- Okay, half a cup of mayonnaise.
7:12
- [Claud] Or sour cream.
7:14
- Or sour cream, yes.
7:15
(laughing)
7:16
- And six ounces of cream cheese.
7:19
- Four ounces?
7:20
- That...
7:22
- Four ounces.
7:23
- Four ounces, yes. Eddie did it just like perfect.
7:27
Just like he does everything else.
7:29
(tapping)
7:30
- [Claud] Is that a sweet pepper or just regular pepper?
7:31
- It's like pimento.
7:33
What you make lemon and cheese with.
7:34
- [Claud] Oh, oh, got you .
7:38
- Sorry about that.
7:39
- That's all right. Sometimes they'll try to escape from you
7:42
but you just don't let them.
7:44
(giggling)
7:45
You catch them.
7:46
- Capture them?
7:48
- [Paula] Yeah. So I'm going to get these out of the way
7:50
because you've already used those.
7:54
- And then you have a third of a cup of green onions.
7:58
You have one tablespoon of chives, Eddie.
8:02
- [Paula] What is that? Is that parsley?
8:04
- That is Jalapeno.
8:07
- [Paula] Oh, good. Jalapeno. One tablespoon?
8:11
- One whole jalapeno chili.
8:13
- Okay. And this is two tablespoons-
8:16
- [Claud] Capers.
8:17
- [Paula] Of capers. One tablespoon of Dijon mustard
8:22
and one tablespoon of lemon juice.
8:25
- [Claud] Did you use our lemons?
8:27
- Yes. I have enjoyed those lemons so much,
8:33
'cause you know, when we sold our home,
8:37
I lost all my-
8:39
- [Claud] Fruit.
8:40
- [Paula] Fruit, yes.
8:41
- [Claud] Vegetables.
8:42
- [Paula] Yes. So it was wonderful to move right in here
8:45
in y'all's guest house and still have my lemons.
8:48
- [Claud] The lemon tree.
8:49
- but we do have a lot of fruit trees, so yeah.
8:52
- [Claud] Yeah, you do.
8:53
- [Paula] All right, Father John, you can add-
8:55
- I hope I'm doing this right.
8:57
- [Paula] There's not a wrong way.
8:59
You could have started over here mixing all this stuff
9:02
and it wouldn't be wrong.
9:05
So a half a teaspoon of Worcestershire
9:08
and a half a teaspoon of my hot sauce.
9:11
Do you like hot sauce Father John?
9:12
- I'm going to let your daughter-in-law to do the...
9:14
- Okay.
9:15
- You don't have a good pulse?
9:17
- Add your capers, your lemon juice and your Dijon mustard.
9:20
- Go ahead and add these now.
9:21
- [Paula] Yes.
9:24
(tapping)
9:26
Perfect.
9:29
Perfect.
9:33
So what are you cooking
9:34
for the triplets today Claud?
9:36
- Well, leftover pasta from two days ago.
9:40
(laughing)
9:41
- That's how fancy we are.
9:42
(laughing)
9:44
- [Paula] But, you know what?
9:44
You slipped some much vitamins and nutrition...
9:51
(laughing)
9:52
easy for me to say.
9:53
(laughing)
9:53
Nutrients in your pasta.
9:57
- Yes.
10:00
- Your Dijon mustard and that's it.
10:02
Did you get the Wooster shire, Claud?
10:03
- [Claud] Yes.
10:04
- And the lemon juice?
10:05
- [Claud] Oh, no. That's Father John.
10:07
- Okay.
10:09
- [Claud] Oh, and the salt and pepper.
10:10
- One tablespoon?
10:12
- Yes, sir. One tablespoon of lemon juice.
10:14
- [Claud] I would have never guessed that it had
10:16
lemon juice, ever.
10:18
- Well, lemon juice is good and everything.
10:19
- [Claud] Yeah.
10:20
- Okay. You can go ahead and add your Dijon
10:23
and an eighth of a teaspoon.
10:27
Oh, let me show y'all something.
10:29
You know, I have so many friends out here on the website,
10:34
and I said one day,
10:36
"I don't have an eighth of a teaspoon measurement."
10:39
And there are two lovely young men out there,
10:44
one's Mark and one's Marvin.
10:48
And they have shared some of their recipes with me
10:51
from the memories of their grandmother and mother.
10:55
Well, they sent me an eighth of a teaspoon-
10:58
(laughing)
10:59
measurer.
11:00
- That is so cute.
11:01
- Isn't that cute?
11:02
- Yeah. I've never seen that before.
11:03
- So, an eighth of a teaspoon of pepper
11:05
and an eighth of a teaspoon of salt.
11:08
- Okay.
11:08
- Father John, nobody can accuse you
11:11
of not mixing that step up good.
11:12
- I'm trying.
11:13
(laughing)
11:15
- This is like a doll size, you know like a-
11:17
- [Paula] Yes.
11:18
- Like, to play with.
11:19
- [Paula] Yes, a doll size, yes.
11:21
(food mixing)
11:23
I mean, you're a...
11:24
- Master.
11:25
- [Paula] He's a master stirrer.
11:27
- Yes.
11:28
- I like pottery.
11:29
- [Claud] You graduated.
11:31
- Oh, so, if I go to pottery class with you
11:34
will we be able to recreate that scene from Ghost?
11:38
- I hope not.
11:39
(laughing)
11:43
Of course. Of course.
11:45
- Okay, honey. I think you've killed it now.
11:47
- Okay.
11:48
- I think it's good.
11:49
- All right. I'll let rest in peace.
11:49
(laughing)
11:50
- Yes.
11:51
- [Claud] I'll bring the cookies, the crackers.
11:52
- All right.
11:53
- Oh, no no, we've got-
11:54
- We've got to bake it.
11:56
- [Claud] Bake it? You bake it?
11:58
- Yes. Hot pimento cheese dip.
12:01
- [Claud] Oh, I've never heard of this.
12:03
See I'm learning something new.
12:06
Did you always bake it?
12:07
- You always want to go straight around your bowls,
12:09
so you'll get every bit of it mixed up.
12:12
So, just put it right in there.
12:14
We're going to bake it in a preheated 400 degree oven y'all
12:20
until it's hot and bubbly and
12:21
that will probably take 15 to 20 minutes.
12:23
- [Claud] Oh, that's very interesting.
12:25
- Yes. I wish I had put sour cream in it now
12:28
instead of mayonnaise so you could eat some.
12:29
- [Claud] Yeah, I ain't touching that.
12:31
(laughing)
12:32
- [Claud] I'm not even putting it in the oven.
12:34
(laughing)
12:36
- [Claud] I'm not touching the container.
12:37
I'll watch. I'm the audience today.
12:41
- Okay.
12:42
- [Claud] Father John, and you can do the hard work.
12:44
- Okay. I'll take that and put it over here.
12:45
(laughing)
12:46
that's perfect.
12:49
- [Claud] Okay, I have questions.
12:50
- You're not going to have any trouble learning to cook.
12:52
- [Claud] I have questions to both of you.
12:54
- Yes.
12:55
- [Claud] What is one thing, like mayonnaise for me,
12:56
that you cannot touch?
12:58
Like one food item that you're like,
13:00
"I hate this, I cannot touch it. I just can't".
13:04
There has to be something.
13:05
- What? That I won't touch?
13:07
- Yes. You and Father John. Like Bobby's horseradish.
13:09
- I'm going to clean up your... yeah, Booby's horseradish.
13:12
- So what is yours?
13:13
- I'm sorry, I was too busy. Your question again?
13:17
(laughing)
13:18
- [Claud] So, one food item that you just absolutely hate?
13:21
To me, its mayonnaise.
13:22
I just can't touch a mayonnaise container.
13:23
- You have one? I don't have one.
13:24
- You have to have one, Everybody has one.
13:27
- You know, I grew up with eight brothers and sisters.
13:30
(laughing)
13:30
So, whatever mom put on the table.
13:31
- No, its has to be one thing.
13:39
- Mine is goats cheese y'all.
13:42
- [Claud] Really?
13:43
- Yeah.
13:44
- It smells just like.
13:45
- I'd have to think on that, I don't know.
13:46
(laughing)
13:47
- With eight children, you were doing good to get in
13:50
and get your share, weren't you?
13:51
- Yeah, of whatever.
13:53
- All right. So, 15 to 20 minutes
13:56
and we're gonna have hot pimento cheese dip.
14:00
And Claud is just going to have to eat the crackers.
14:04
This is going to be her pimento cheese dip,
14:06
she loves these Mary's Gone Crackers.
14:08
(clapping)
14:09
- Perfect.
14:10
- Have you ever had one of those, Father John?
14:11
- No.
14:12
- [Claud] You're about to.
14:13
- Okay, Father John, look what you did.
14:14
(gasps)
14:16
- [Claud] Wow.
14:17
- A miracle.
14:18
(laughing)
14:19
- All right. We're just going to garnish it
14:21
with a little bit more pimento
14:23
and a little bit of more of the diced onion.
14:26
(bell ringing)
14:28
- Uh-oh. And now it's time to taste.
14:34
- It may be too hot. It's still bubbling.
14:36
(laughing)
14:37
I see bubbles,
14:40
- You see bubbles?
14:40
- [Claud] Should we put them in a little plate,
14:42
so it cools down faster?
14:45
- I'm just going to let you down like this.
14:47
- Okay, in your hand?
14:48
- Yeah.
14:50
- But I can dip some on a plate.
14:55
- Yeah, I think we burn our mouths.
14:57
I wouldn't.
14:58
- I think so too.
15:05
- Oh, you put the whole thing in your mouth,
15:06
I just got a nibble.
15:07
(chewing sound)
15:09
- [Claud] He's brave.
15:11
- Delish.
15:14
Good recipe.
15:15
- Yeah. Well that's from the magazine.
15:19
And Eddie and I are going to see that you get on the mailing
15:23
on the magazine.
15:24
- Thank you.
15:25
'Cause I think you'd enjoy making some of the recipes.
15:28
And of course a lot of them have a picture, so I love that.
15:32
I love to see what it's supposed to look like.
15:35
And, the next time I'll make it I can do whatever I want.
15:40
You have got...
15:43
- He's brave.
15:44
- He is brave.
15:45
(laughing)
15:47
- It's good.
15:48
(blowing out)
15:50
- So hot.
15:52
(giggling)
15:54
- Well thank you, Father John, so much.
15:55
- Thank you, Paula.
15:57
- And, this is just the beginning.
15:59
This is just the first recipe sharing with you.
16:01
- Thank you.
16:02
- And like I said, if you can read, you can cook y'all.
16:05
(chuckling)
16:06
So loving best dishes to all of y'all out there.
16:10
Loving best dishes to my daughter, Claud,
16:14
and to Father John.
16:15
- And Bobby.
16:16
- And Bobby.
16:17
(laughing)
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