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Pimento Cheese Dip

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!!

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