Recipe from Julianna Guill
(serves 8)

For cheese dip:
2 heaping cups of shredded sharp cheddar cheese (use high quality cheddar!)
8 oz. cream cheese, room temperature
1⁄4 teaspoon garlic powder
1⁄4 teaspoon cayenne
1⁄4 teaspoon onion powder
1 jar diced pimentos, well drained
1⁄2 cup mayonnaise
1 sourdough baguette
Olive oil

To make pimento cheese:
Combine all ingredients in a food processor and pulse until well blended. Transfer into a bowl or jar and refrigerate until ready to serve.

To make crostini:
Preheat oven to 375° F. Thinly slice baguette and lay sliced bread out on a foil-lined baking sheet. Brush the top of crostini with olive oil and bake for about 7 minutes until lightly golden brown.

To Serve:
Place chilled pimento cheese on a platter with crostini or crackers.

Tip:
Pimento cheese and crostini can be made a couple of days in advance.

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