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Sides | |
| 4 ounces cream cheese, softened 1/2 cup mayonnaise 2 tablespoons adobo sauce from canned chipotles 1 tablespoon Dijon mustard 1/2 teaspoon freshly ground black pepper Pinch of cayenne or dash of hot sauce Pinch kosher salt 2 cups grated sharp Cheddar 2 cups grated smoked Gouda 4 ounces sliced pimentos 1/2 cup jarred sliced jalapenos, finely chopped 2 teaspoons chopped fresh dill Crackers, for serving 1 cup Castelvetrano olives, for serving | |
| Combine the cream cheese, mayonnaise, adobo sauce, Dijon mustard, black pepper, cayenne or hot sauce and salt in the bowl of a food processor. Process until combined. Add almost all of the Cheddar and Gouda, reserving about 2 tablespoons of each in a bowl, and pulse until well combined again. Add the contents of the blender to the reserved cheese and stir to combine. Fold in the pimentos, jalapenos and dill, then chill before serving. Serve as a dip with crackers and olives. | |
Unrated | |
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