Sharp Cheddar, Olive, and Pepper Dip
This cheddar, olive, and pepper dip from the Yankee Magazine Archives (April 1955) uses plenty of shredded sharp cheddar cheese, which perfectly pairs with green pepper and stuffed olives for a spreadable dip with an addictive cheesy taste.
2 small green peppers
1 cup stuffed olives
1 pound (16 ounces) sharp cheddar cheese, freshly grated
2 hard cooked eggs
2 tablespoons diced onion
1 clove garlic, minced
Salt and pepper to taste
Remove the stem, pith, and seeds from the peppers and cut into 4 sections each. Combine the peppers, olives, cheese, and hard cooked eggs into the blender or food processor and pulse to combine.
Add onion, garlic, salt, and pepper. Pulse a few more times until well combined.
Transfer to a bowl and chill to ripen and mellow the flavor.
Serve with potato chips, crackers, or vegetables.