SPICY PIMENTO DIP
1 lb cream cheese, softened
2 Tbsp This Little Goat went to Korea
2 lb finely shredded sharp cheddar, divided
3/4 c Mayo
11.5 oz can Pimientos, chopped
Paddle cream cheese and Korea sauce in stand mixer until completely smooth.
Reserve 1 cup cheddar and add remaining ingredients until fully incorporated. Scrape bowl sides at least twice.
Season to taste with salt and add more Korea Sauce, if more heat is desired. Spread into the bottom of a small baking dish.
Preheat broiler. Top with reserved cheese and place under broiler until cheese is melted and crispy.
Serve immediately with your favorite chips or crackers.