I just made another batch of my Pennyless Pimento Cheese, but this time I added a teaspoon of yellow mustard and a pinch of cayenne pepper. My Daddy, who stopped by today, had the idea thanks to Harper's Restaurant, to make a dip out of it. So I tried to find a similar recipe for it on line and actually found the exact recipe from Whirled Traveler that Harper's published in a Charlotte magazine. I used my recipe to make my version of the dip, but here's the original recipe for you to try!
Pimento Cheese Dip
8 oz sharp cheddar cheese grated
4 oz jar pimentos, drained and smashed
1/4 cup mayonnaise
1 tbsp spicy brown mustard
1 1/2 tsp red wine vinegar
1/8 tsp celery salt
1/8 tsp ground black pepper
pinch of garlic salt
Combine all ingredients and stir well. Heat dip for 30 second intervals until heated through, stirring in-between each heating.
Dip after 30 seconds in the microwave. Daddy couldn't resist!