Ingredients
- 4 ounces sharp cheddar, cut in chunks
- 4 ounces Monterey Jack, cut in chunks
- 4 ounces cream cheese, softened
- 1 (4-ounce) jar pimentos, drained, diced, and divided
- 1/4 cup Duke’s mayonnaise
- 2 tablespoons dill pickle juice, or to taste
- 1 garlic clove, minced
- Dash of hot paprika or cayenne
- Salt to taste
Instructions
- Add the cheeses, mayo, pickle juice, garlic, half of the pimentos, and seasonings to a food processor and blend until smooth but still a bit chunky. If you don’t have a food processor, you can mix the cheeses by hand but make sure you start with very soft cheese.
- Spoon into a serving bowl and stir in the remaining pimentos. Chill for 30 minutes. Serve with celery and kettle chips.
Nutrition
- Serving Size: 2 cups
- Calories: 421
- Sugar: 27.5 g
- Sodium: 882.2 mg
- Fat: 12.4 g
- Saturated Fat: 1.6 g
- Carbohydrates: 69.8 g
- Fiber: 16.6 g
- Protein: 17.2 g
- Cholesterol: 0 mg