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Smoked Pimento Cheese Dip/Spread
From The Wednesday Market
<p>I first had this recipe at an English Country Dance (First Saturday Dancers of Griffin) http://www.facebook.com/groups/67129358778/<br /> One of the dancers made it, and was nice enough to share…and I am passing it on too.</p>Source: Cheri Tidwell (Entered by Kelli Cooke)
Serves: Big batch.
3 cup white cheddar, grated
3 cup smoked cheddar, grated
2 cup mayo
1 cup nuts, finely chopped, pecans or almonds
7 oz jar pinentos, diced w/ liquid
4 teaspoons cayenne pepper
1 pinch black pepper to taste
Step by Step Instructions
- Mix all ingredients. Tastes better the longer it sits. Good with any kind of cracker, bagel chip or crostini. This is a dip with a little kick to it but the heat does not accumulate. *I cut the cayenne in half when I am serving this to those who may not appreciate a lot of “kick.” These are the exact instructions Cheri sent me.
- In addition, I can see how easy it would be to add tweaks to this recipe for instance: celery finely diced, or chopped scallions could be used instead of the nuts.
- (substitutions: for the health conscious out there, use plain greek yogurt in place of mayo.)
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