Every week, the Let’s Eat team takes your requests for recipes from St. Louis area restaurants. Some of those recipes have come from the finest restaurants in the city — those can be found on Ian Froeb’s STL 100 list.  Check out some of these favorites, and request your own (from restaurants that are still open) at  reciperequest@post-dispatch.com. The pimento dip at Juniper comes to the table hot and bubbling. Two cheeses, mayonnaise, smoked paprika, a touch of hot sauce and pickle juice make for a unique savory take on a southern classic dish. Photo credit: Pat Eby • While Juniper uses a flavorful garlicky juice from the pickles they make in house, any pickle juice will do. • The optional ¼ cup of cream cheese adds an extra creaminess and keeps the dip from separating, but it is not used in the Juniper recipe. • The dip is baked and served in cast iron at Juniper, which helps it retain heat. You may use individual 6- or 8-ounce ramekins for this appetizer. Adjust the timing of the bake accordingly. • The bread Juniper uses with this dip is similar to a pita or to the Indian bread naan. Choose your favorite breads or crackers here. 2. Rinse, then roast the red pepp...