Wolfgang Puck's Pimento Cheese Dip Recipe

Makes: 3 cups 2 medium red bell peppers, roasted, peeled and chopped2 medium yellow bell peppers, roasted, peeled and chopped1 cup cream cheese, softened cup crumbled goat cheese cup shredded white cheddar cheese cup shredded Manchego cheese cup shredded aged Gouda cheese1 tbsp. Sriracha chili sauce2 tsp. kosher salt tsp. black pepper tsp. celery salt

Wolfgang Puck’s Pimento Cheese Dip

Makes: 3 cups

2 medium red bell peppers, roasted, peeled and chopped
2 medium yellow bell peppers, roasted, peeled and chopped
1 cup cream cheese, softened
½ cup crumbled goat cheese
¼ cup shredded white cheddar cheese
¼ cup shredded Manchego cheese
¼ cup shredded aged Gouda cheese
1 tbsp. Sriracha chili sauce
2 tsp. kosher salt
¼ tsp. black pepper
¼ tsp. celery salt

1. Pulse all the ingredients in a food processor until mixture is smoothly combined but with small pieces of bell pepper still visible.

2. Transfer mixture to an airtight container, and chill at least 1 hour or up to overnight. (Let stand at room temperature 30 minutes before serving if chilled overnight.) Serve with warm bread, crackers, chips or vegetables.

Active time: 20 minutes
Total time: 1 hour 20 minutes (includes chilling)

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