Gouda Pimiento Cheese Dip
★★☆☆☆
Ingredients
- ½ small red onion½ small red onion
- ¾ cup mayonnaise180 ml mayonnaise
- ½ cup drained jarred piquillo peppers, finely chopped120 ml drained jarred piquillo peppers, finely chopped
- 2 tablespoons apple cider vinegar30 ml apple cider vinegar
- 2 teaspoons hot sauce10 ml hot sauce
- 4 ounces sharp cheddar cheese, finely shredded (about 1¼ cups)115 g sharp cheddar cheese, finely shredded (about 1¼ cups)
- 3 ounces Roomano Gouda cheese, finely shredded (about 1 cup)85 g Roomano Gouda cheese, finely shredded (about 1 cup)
- Crackers, crostini, and/or crudités, for servingCrackers, crostini, and/or crudités, for serving
Instructions
- 1. Grate onion half on large holes of a box grater to yield about ¼ cup. Place grated onion in a double layer of paper towels; squeeze to remove excess liquid.
- 2. Stir together grated onion, mayonnaise, peppers, vinegar, and hot sauce in a large bowl until well combined. Fold in cheeses. Cover dip, and refrigerate for at least 30 minutes. Serve with crackers, crostini, and/or crudités.
Make ahead: Shred your cheese up to three days in advance, and store in an airtight container in the refrigerator. Store leftover dip in an airtight container in the refrigerator for up to one week. This elevated version of classic pimiento cheese uses nutty aged Gouda and fruity piquillo peppers instead of traditional pimientos for a more sophisticated flavor profile.
Wine Pairing: Crisp White — Albariño — The wine's crisp acidity and mineral backbone will cut through the rich cheese while its subtle fruit notes complement the sweet piquillo peppers and nutty Gouda