Makes: 12 servings
- 2 1/2 cups shredded cheddar cheese
- 8 ounces cream cheese, softened
- 1/3 cup pimiento peppers
- 1/4 teaspoon cayenne pepper
- 1 small round bread loaf
- In a food processor, puree cheddar, cream cheese, pimiento peppers and cayenne. Slice the top quarter off a small round bread loaf and hollow it out, leaving a 3/4-inch-thick shell. Fill to top with the dip. Transfer remaining dip to a heavy-duty resealable plastic bag; snip 1/4 inch off one corner. Squeeze the dip on top, swirling to create a brain shape. Serve with crackers.