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Cheddar Cheese and Olive Spread


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  • 8 ounces sharp Cheddar
  • 8 ounces white extra sharp Cheddar
  • 1/2 cup sliced green olives, coarsely chopped
  • 1 (4 oz.) jar chopped pimientos, drained
  • 1/2 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon hot sauce



Step 1

Shred both cheeses into a large bowl; set aside.
In another bowl, stir together olives, pimientos, mayonnaise, vinegar, red pepper, cumin and hot sauce.

Pour mixture over cheese and fold gently with a rubber spatula to blend; avoid breaking cheese shreds into small pieces.

Refrigerate for at least 1 hour to allow flavors to blend.

Serve with crackers and vegetable sticks.


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