Dinner with Michou smoky pimento cheese dip, smoky pimento
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
SHARP CHEDDAR (CULTURED PASTEURIZED MILK, SALT, ENZYMES, ARTIFICIAL COLOR, POTATO STARCH AND POWDER, CELLULOSE ADDED TO PREVENT CAKING, NATAMYCIN), CREAM CHEESE (PASTEURIZED MILK, CREAM, CHEESE CULTURE, SALT, STABILIZERS (XANTHAN AND/OR CABOB BEAN AND/OR GUAR GUMS)), MAYONNAISE (CANOLA OIL, WHOLE EGGS, WATER, VINEGAR, EGG YOLK, SUGAR, SALT, MUSTARD FLOUR), SMOKED GOUDA (CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANNATTO, WATER, BUTTER, EMULSIFYING SALT (SODIUM PHOSPHATES, SODIUM ORTHOPSHATE)), SALT, GARLIC POWDER, CAYENNE, ONION POWDER, PIMIENTOS (WATER, SALT, CITRIC ACID), BLACK PEPPER.
Michou, cheese, serving 28 GRM, package 8 OZ. Ingredients as printed on the label.
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Cooks as cheese, dip. Half of it left? Use up the cheese.