Parrano Pimento Dip
4 tablespoons unsalted butter
1 bunch chives
4 cloves garlic
1 pound artichoke hearts, drained/chopped
8 ounces pimento peppers, chopped
1 cup favorite beer
1 1/2 pounds cream cheese
1 pound parrano cheese, shredded
1 cup sour cream
1 cup mayo
salt to taste
Melt butter over low heat in heavy bottom sauce pan. Add chives & garlic until chives are tender. Then add artichokes and pimento, cook until tender. Add beer and let simmer for 5 minutes. Add remaining ingredients and mix until cheeses are melted and mixture is smooth. Remove from heat and serve with your favorite chips or veggies.
(photo and recipe from Parrano.com)