Sharp Cheddar, Olive, and Pepper Dip

Aimee Seavey

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.

Sharp Cheddar, Olive, and Pepper Dip

by Yankee Magazine in Nov 2012

Ingredients:

• 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

Instructions:

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.