1 tablespoon unsalted butter
1/2 cup leeks, finely chopped (white part only)
1/2 cup red bell pepper, seeded and finely chopped
1/2 cup smoked gouda, shredded
1/2 cup whipped cream cheese
1/3 cup mayonnaise
1 1/2 cup mild cheddar, shredded
4 ounces jarred pimentos, drained and chopped
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
- In a skillet, melt the butter. Cook the leeks and bell pepper until softened, about 5 minutes. Place on a paper towel lined plate to dry and cool.
- Place the smoked gouda, cream cheese, mayonnaise, cheddar cheese, pimentos, paprika and garlic powder into a medium sized bowl. Stir to combine. Once the leeks and bell pepper have slightly cooled, add them to the pimento cheese mixture.
- Stir and taste. Add salt according to preference. Place in fridge.
- Serve in sandwiches or as a dip.