I have to tell you about this Snappy Cheese.
But first I have to tell you about my uncle, the inventor of Snappy Cheese.
My uncle is a genius. I know this. And you will know it too after you make this dip.
My uncle's name is Stephen, which also happens to be my dad's name. Which will also be the name of our next child. Hopefully, for the child's sake, it will be a boy. No, I'm not announcing anything. And yes, we're really good at recycling names in this family.
See? I recycle. I'm green after all.
Snappy Cheese is a pimento cheese of sorts. We love to eat it on crackers (Ritz or Townhouse are the best) but it is also delicious spread on buttered white bread and grilled in a skillet like a grilled cheese. Only it's grilled pimento cheese. Yum.
Oh, and this recipe also has a pound of cheese in it. Add this to the ever-growing category of recipes on this blog that contain at least a pound of cheese.
Let's get started because this is really easy.
Thanks, Uncle Stephen, for being such a wonderful uncle! And thanks for your Snappy Cheese, too.
8 oz. block cream cheese, softened to room temperature
4 oz. can chopped jalapeno peppers (not drained)
7 oz. jar chopped pimentoes (not drained)
2 T grated onion
2 tsp sugar
6 shakes Frank's Red Hot Sauce
2 T apple cider vinegar
16 oz. finely shredded sharp cheddar cheese
2 cups mayonnaise
Cayenne pepper, to taste
Using a mixer, blend together the cream cheese, jalapenos, pimentoes, onion, sugar, hot sauce, and vinegar until creamy. Use a spatula to fold in the mayo and shredded cheese. This dip should be snappy, so add some cayenne pepper if you need more heat. Refrigerate for at least 4 hours to allow the flavors to blend. Before serving, stir it up. If it seems too thick to eat with crackers, add a little mayo to make it a dip consistency. Use buttery crackers to scarf it down.