Pimento cheese dip

3 Servings
Pimento American
pimento dip dip for crackers pimento cheese Pimento American

3 ounces each), roasted, peeled, and cut into 1/8-inch dice
4 lic cloves
1 tablespoon wine vinegar
1 Fine sea t
1 Hot sauce such as asco
12 ounces ddar cheese, preferably 6 ounces each of sharp
1/2 cup (4 ounces) Hellman's or Best Foods onnaise plus more as needed
1 Crackers or ery ribs for serving

1. Add the diced peppers and any residual juice to a small nonreactive bowl (you should have 1 very generous cup). Smash the garlic cloves with the flat side of a chef's knife, remove and discard the skins, and add the garlic to the bowl with the peppers. Stir in the vinegar, 1/2 teaspoon salt, and up to 1/2 teaspoon hot sauce. Cover with plastic wrap and let stand for 1 to 2 hours. 2. Meanwhile, grate the cheeses on the large holes of a box grater (you should have about 4 cups lightly packed). Turn the cheeses into a large bowl and set aside. 3. Remove and discard the garlic cloves from the peppers, which are now pimentos, and, using a rubber spatula, stir the pimentos into the grated cheese until well combined. Add the mayonnaise and fold lightly with the spatula. If the mixture appears too dry, fold in additional mayonnaise, 1 tablespoon at a time. Taste for seasoning. 4. Transfer the pimento cheese to a serving container with a lid, cover tightly, and refrigerate for at least 2 hours. Serve chilled with crackers or packed into celery ribs. (Covered tightly, pimento cheese keeps refrigerated for up to 1 week.)


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