...and sorry to say that I didn't really care for it. I've heard about this Southern US tradition and knew I had to try it at some point, even though cheddar and cream cheeses aren't my fave. I was hoping that the sum would be greater than its parts, but alas, it is what it is (Top Chef fans will get this reference). Maybe you have to grow up w/ it to enjoy it?
I used a recipe from Frank Stitt's wonderful cookbook (see link). I followed it pretty closely; however, I took shortcuts and used canned roasted bell peppers from TJ's and Best Foods mayo. It tasted too cheddar cheesy (used sharp Wisconsin cheddar), so I added a bit more cream cheese and mayo than called for. Served w/ Carr's rosemary crackers (these are new and good!) and celery sticks.
Recipe made quite a bit and I served it as a little pre-dinner snack to my Mother's Day meal. Report on that will come later. No one in my family really cared for it, including the kids! Tasted a bit flat and well, very processed. Reminded me of the cheese 'n crackers packages I ate as a kid.
Just curious if the linked recipe is a typical one for this dish. I'd be interested to see other recipes or hear any feedback from those who are familiar w/ this dish. Thanks!