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Credit: Iain Bagwell

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)