Makes 1¾ cups
Similar to pimiento dip (often called the caviar of the South), this peppadew dip should be called “I-can’t-stop-eating-this.” On Super Bowl Sunday, just give in. If it makes you feel better, surround the bowl with vegetables. Peppadews are mild, sweet, grape-size red peppers pickled in brine, a South African specialty, on shelves in jars or by the pound at specialty markets. They are mixed with sharp cheddar, cream cheese, mayonnaise, and cayenne pepper to make a creamy, lightly spicy dip.
|8||ounces sharp cheddar cheese, grated|
|4||ounces (½ cup) cream cheese, at room temperature, cut into pieces|
|½||cup drained mild peppadew peppers, coarsely chopped|
|2||tablespoons peppadew brine|
|⅛||teaspoon cayenne pepper, or to taste|
|Paprika or maras pepper (for garnish)|
|Crackers (for serving)|
|Vegetable sticks (for serving)|
1. In a food processor, work the cheddar, cream cheese, and mayonnaise for 1 to 2 minutes, or until smooth and creamy.
2. Add the peppadew peppers, brine, cayenne, and salt. Continue pulsing until smooth. Taste for seasoning and add more cayenne and salt, if you like.
3. Transfer the dip to a bowl and sprinkle with paprika or maras pepper. Serve with crackers and vegetable sticks. Sally Pasley Vargas