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.
2 small green bell 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
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.