A Trip Down Rainbow Row- Charleston Cheese & Bacon Dip

Charleston has always had a special place in my heart. Growing up in South Carolina, this coastal destination was always a favorite for family excursions, school field trips, and where I spent my college years at CofC (the college of knowledge, as it’s called around here). The streets are rich with history, from the colorful houses dotting Rainbow Row, to the markets and waterfront attractions. But what I always loved most about Charleston was the food. “Lowcountry Cuisine” is what we refer to their specific brand of cooking.

Charleston is a city built on hospitality and charm. Sunday “suppers” boast favorites like She-crab soup, pineapple casserole, and Shrimp & Grits, that always focus on indulgence – rich, creamy, cheesy creations that invite diners to spend more time at the table catching up with friends and family. The food was the centerpiece that encouraged connection. The idea for Taste of the South Charleston Cheese & Bacon Dip first started with a recipe we stumbled across from famous country music star Trisha Yearwood. As the story goes, she was gifted this dip in a hotel basket and loved it so much, she set out to recreate the recipe herself.

The concept was simple – a cheesy bacon, cheddar, and ranch dip that has a little crunch to it, and tastes great hot or cold. The “crunch” was the nut to crack for us – and we did just that – using toasted almonds to bring a crunch and rich nuttiness in every bite. The next biggest part of what makes the dip work is the richness of the cheddar and bacon, so we chose a 6-month aged cheddar, rich, premium cream cheese, and applewood smoked bacon. Then it’s the secret seasoning and a dose of green onion that gives a little “pop.”

Now the rest is up to the Taste of the South fans to decide how to use it. Whether you like it on a burger, in a cast iron skillet, as a sandwich spread, or right out of the container, you’ll be spreading a little it of southern joy with every bite.