Pimento Cheese Dip

Never really understood the whole pimento cheese thing. I hated it on sandwiches, I mean it was cheese and mayo.   Jill on the other hand loves it and she makes it for her lunch. She uses a recipe The Peachtree Cookbook that had jalapenos and no miracle whip. Okay, much more interesting but didn’t move my needle in sandwich form.

There was a joint in town called Tried and True (now closed) that was a whiskey bar with slightly gourmet bar food. They had on their menu as an appetizer Pimento cheese spread with saltine crackers and Tabasco. As a dip with Tabasco made perfect sense and here is my stab at it.

Ingredients:
10 oz extra sharp cheddar (shredded from block)
3 oz of pepper jack cheese, (shredded from block)
3 oz of cream cheese cut into chunks
½ cup Dukes Mayo or sub for Greek Yogurt
1 4oz jar of drained pimentos
2 jalapenos (seeded)
½ tsp of onion powder
½ tsp of garlic powder
½ tsp of cayenne pepper (optional)
Pinch of red peppers flakes (optional)

Directions:
Ready? Put in a food processor and blend until combined and smooth. Serve with crackers, Tabasco and whiskey.