Pimiento Cream Cheese Dip

Serves 8 people
One  8 oz. package cream cheese, softened
1 cup mayonnaise
2 teaspoons white wine vinegar
¼ cup drained and diced pimientos
¼ teaspoon cayenne pepper
½ teaspoon paprika
2 packages Cheddar Cello Whisps
  1. Combine the cream cheese, mayonnaise and vinegar in a medium bowl and whisk to combine.
  2. Stir in the pimientos, cayenne and paprika.
  3. Taste and adjust seasonings.
  4. Transfer to a serving bowl and serve with lots of Cheddar Cello Whisps.
  5. Dip can be made up to 3 days ahead and refrigerated.
  6. Bring to room temperature before serving.