APPETIZER
Olive & Herb Pimento Dip
A delicious California twist on the classic southern pimento dip. Created by our very own Grover, Siri Adams, this recipe is flavor-packed and sure to please.
Ingredients
| 3-4 oz | of Midnight Moon, grated |
| 1 | 4 oz Olive & Herb disk, softened |
| 2-4 Tbs mayo | add 2 Tbs for a more firm texture or 3 or 4 Tbs for a softer more dip-like consistency, to avoid mayo add 1 Tbs of water as you mix your dip until desired texture is achieved |
| 2 oz | jarred pimento, chopped fine, reserve a small amount to garnish when serving |
| salt and freshly ground black pepper, to taste. |
| Optional flavor enhancing ingredients | |
|---|---|
| ¼ tsp | garlic powder |
| ¼ tsp | onion powder |
| ¼ (heaping) tsp | smoked paprika |
| Serve with grilled bread, your favorite potato chips, crackers, or veggies. | |
Instructions
-
- Take your Olive and Herb Fresh Disk out of the fridge to allow it to soften. Open and place in a medium mixing bowl.
- Grate your wedge of Midnight Moon, set aside.
- Chop approx. 2 oz of drained pimentos and add to the mixing bowl, reserve a small dollop to add to your dip for serving.
- Add mayo (your choice but we love Duke’s or Sir Kensington).
- Stir all wet ingredients to combine. Adding in another 1-2 Tbs of mayo as you like for your desired consistency.
- Add grated Midnight Moon and salt & pepper to taste, mix well.
- The dip is great as is but you can enhance the flavor by adding any of the following:
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp smoked paprika
- Once all ingredients are fully incorporated, place back in the fridge for a couple of hours, or overnight, to allow flavors to blend. But, if you can’t wait that long, that’s okay too.
- Enjoy with grilled bread, your favorite potato chips, crackers, or veggies.
