After having fresh pretzels with pimento cheese dip at Winter Hill Brewery I wanted to find a recipe. I thought it would be great to serve with chips or store bought pretzels. I found a New York Time recipe looking pretty easy to make. It is mostly cream cheese, cheddar cheese, with jarred pimentos peppers or other spicy red peppers. The dip is also tasty with ritz crackers or topping in a sandwich with turkey.
new york times pimento cheese dip recipe
Ingredients
####
- 8 ounces extra sharp cheddar cheese, grated with box grater
- 1/4c (2 oz) softened cream cheese
- small jar of pimento or other roasted red peppers (4oz) drain and dice finely
- 3T mayonaise
- 1/2t red pepper flakes
- salt and pepper to taste
Steps
- in a large bowl
- spread cheddar in a large bowl in a layer
- place cream cheese over cheese in small clumps
- can let cream cheese get to room temperature to make spreading easier
- spread pimentos evenly
- mix with spatula until smooth and spreadable and no streaks of cream cheese remain
- mix with red pepper flakes, salt, pepper to taste
- pack into a bowl with spatula smoothing the top
- chill in fridge
- store in fridge for up to about a week
