Pimento Cheese Pita Bread with Scallion Sour Cream
Game Day

Pimento Cheese Pita Bread

with Scallion Sour Cream

25 MIN
$9.99 Serves 2-4
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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From the Test Kitchen

Kick your game day up a notch this year with our crowd-pleasing selection of add-ons—perfect for sharing and snacking. These delicious pitas are baked with our take on pimento cheese—a zesty, beloved Southern spread made with cheddar, mayo, pickled peppers, and spices. We're garnishing them with an aromatic scallion sour cream for cooling contrast.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Pimento Cheese Pita Bread with Scallion Sour Cream
Title
  • 2 Pocketless Pita
  • 2 Scallions
  • 2 oz White Cheddar Cheese
  • ¼ cup Mayonnaise
  • ½ oz Pickled Peppadew Peppers
  • ¼ cup Sour Cream
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
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.

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!

Tips from Home Chefs

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Pimento Cheese Pita Bread

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.

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!

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