Pimento Cheese Dip with Black Pepper Parmesan Crackers

Ingredients

• 2 medium red peppers
• 1 cup cream cheese, softened
• 2 cups aged cheddar cheese, grated
• 2 tablespoons mayonnaise
• 2 garlic cloves, minced
• 1 shallot, finely diced
• 1 teaspoon, jalapeño, seeded, finely chopped
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• Salt and cracked black pepper
• Serve with raw vegetable or Black Pepper Parmesan Crackers
• ---FOR THE BLACK PEPPER PARMESAN CRACKERS---
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika
• 2 cups parmesan cheese, finely grated
• 1/2 cup unsalted butter, softened

Directions

1. Char one peppers over a gas burner or under a broiler until the skin is blackened all over.
2. Remove them from the heat, place in a bowl and cover with a towel or plastic wrap for 10 minutes. Uncover and use your hands to peel and remove the loose skin. Slice off the stem and remove the seeds and finely chop, reserve. Stem and deseed that second pepper and finely dice, reserve.
3. Using a hand mixer or stand mixer on medium speed, beat the cream cheese, cheddar cheese mayonnaise, garlic, shallots, jalapeño, Worcestershire, and cayenne. Beat until the mixture is thoroughly combined. Mix in the diced roasted and raw peppers. Season with salt and pepper.
4. Transfer the mixture to a smaller serving bowl. Serve your pimento cheese with black pepper parmesan crackers.

For the Black Pepper Parmeson Crackers

1. Preheat the oven to 350*F
2. In a mixing bowl, mix all ingredients to form a dough. Wrap the dough and chill in the fridge for 20 minutes. Roll the dough out on a lightly floured surface and roll into a 12-inch log. Wrap the log in plastic wrap and place in the freezer for 20 minutes. Remove and cut the log into ½- inch thick slices. Place the slices on a baking tray lined with parchment paper and bake for 12-14 minutes until golden brown.