Prep Time
10 Mins
Chill Time
1 Hour
Yield
Serves: 14
Photo: Mark Thomas; Styling: Lynn Miller 

How to Make It

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.

Step 2

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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