I love to put together Charcutier boards for a dinner party. They are easy to make hours prior to the gathering, go great with cocktails and are self-serve, which gives me more time to mingle with my guests and do any last-minute prepping. One of the things that I like to include on my boards is this Pimento dip with Crostini’s or crackers. It is simple to whip together and is a favorite with my family and friends. You can make it a few days ahead and it keeps in the fridge for a while so you always have an appetizer for those last-minute parties.
Pimento Cheese Dip
½ Jarred roasted red pepper, drained
½ cup cream cheese, at room temperature
¼ cup Sweet Pickle Relish
¼ teaspoon Cayenne Pepper
1 teaspoon smoked paprika
½ teaspoon red pepper flakes
2 cups grated pepper jack cheese
1 teaspoon dried chives
½ mayonnaise
In a food processor, finely chop the roasted red peppers. Transfer to a fine mesh strainer to drain off any liquid. Combine the cream cheese, relish, cayenne pepper, paprika and red pepper flakes in the food processor and process until smooth.
In a large bowl, thoroughly combine the cream cheese mixture, roasted red peppers, Cheddar Cheese, chives and mayonnaise.
The pimento cheese will keep in a tightly sealed container in the fridge for about 10 days.
ENJOY!!