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Pimento Cheese Dip with Smoked Chipotle Paprika
5 Prep Time
minutes
0 Cook Time
minutes
5 Total Time
minutes
Varies Serving
size
Recipe by Chef Ron Grandgenett.
Print Recipe
Ingredients
- 2 cups Cabot extra sharp cheddar cheese, shredded
- 1/4 cup of mayonnaise
- 1/4 cup Greek yogurt
- ½ cup (1 - 8oz jar) of roasted red bell peppers drained and diced
- 1 teaspoon smoked chipotle paprika or smoked paprika
- Salt and pepper to taste
Preparation
- Mix all ingredients until well combined.
- Serve on toasted crostini or crackers.
Notes:
Add 2 tablespoons of Chipotle peppers for a special touch. Add 1/2 cup cream cheese or more shredded cheddar if you prefer a thicker consistency.
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