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Appetizers | |
| 2 tablespoons unsalted butter 1/2 large red onion, finely chopped 3 cloves garlic, finely chopped 1 1/2 teaspoons kosher salt 1 teaspoon mustard powder 1/4 teaspoon cayenne pepper 1/2 teaspoon Louisiana hot sauce 8 ounces cream cheese, cubed 1 cup sour cream 3 cups Pimento Cheese Spread, recipe follows 2 tablespoons red wine vinegar Toppings: 1 jar roasted bell peppers, red and yellow 1 jar brined cherry peppers or Sweety Pepps 1 can sliced green olives 5 green onions, chopped 1 cup roasted, salted pumpkin seeds Pimento Cheese Spread: Two 7-ounce jars sliced pimentos, drained Three 10-ounce bricks sharp Cheddar, finely grated 1 cup mayonnaise | |
| Pimento Cheese Spread: Yield: 4 cups Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimentos and cheese, beating until smooth. Beat in the mayonnaise. For the Queso Melt the butter in a large saute pan over medium-high heat. Add the red onions, garlic and salt and cook until translucent. Add the mustard powder, cayenne and hot sauce and mix well. Reduce the heat to medium and add the cream cheese. Cook, mixing occasionally, until melted. Add the sour cream, Pimento Cheese Spread and red wine vinegar and mix until everything is heated through. Transfer to a warmer for serving. Arrange the toppings in small bowls so you can top you dip as you like. | |
Unrated | |
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