6oz. white cheddar (shredded)

6oz. buttermilk cheddar (shredded)

½ c. mayonnaise

12oz. roasted red pepper (pureed in food processor)

½ tsp. Sriracha

4oz. soft American cheese (like Velveeta)

S+P to taste

 

Combine all ingredients thoroughly.

To serve:

Heat up a 6 oz. portion of the pimento cheese in a small skillet until warm and melted, pour into cast iron bowl. Take an 8 oz. portion of skin-on frozen pickle chips and fry until crispy and slightly browned. Drain thoroughly, serve warm on a soup bowl with cheese.

 
 
 

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