- 2 cups grated cheddar cheese (sharp, recommended)
- 1 8 oz package cream cheese
- 1/4 cup pimentos chopped
- 3 tablespoons mayonnaise
- 2 small green onions minced ( or 1 medium)
- 1-2 cloves garlic or 1/4 teaspoon garlic powder
- 1/4 teaspoon salt (use more if needed
- 1/4 teaspoon black pepper
- 2-3 dashes hot sauce optional
Preheat your smoker for 225 degrees F. Use alder, cherry, or pecan wood for this recipe.Unwrap the cream cheese and place it onto a large piece of foil. Crimp the edges to create a boat-like structure. Place it into the smoker for 90 minutes. Remove it from the heat, and let it cool for 20-30 minutes. Place peeled garlic in a small microwave-safe bowl with 1 tablespoon water. Microwave for 45-60 seconds.Remove from microwave and let stand for 5 minutes. Pour off the excess water. Mince, and set aside.
Place cream cheese and mayonnaise in a bowl and gently stir until mixed through. Add cheddar cheese, pimentos, 1/2 of the green onion, minced garlic, salt, black pepper, and optional hot sauce. Stir ingredients until well combined.
Transfer to a serving dish and top with remaining green onions. Serve immediately or cover and place it into the refrigerator until ready to use.If storing for more than a few hours, place dip into an air tight container and store in the refrigerator for up to 5 days after preparation.
Calories: 182kcal | Carbohydrates: 1g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 210mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 5mg | Calcium: 205mg | Iron: 1mg