Here to grace the Midwest with yet another cheese dip. Or what some of my greatest idols call “a mayonnaise-based salad.” A cheese aficionado I know, Sara Heegaard, brought this magical creation to life—I added a few small tweaks and the final product is a marriage of smoked gouda, roasted red peppers, pickles, sriracha etc. etc. that’s best served with salty, thick-cut potato chips. This picture was taken while eating said dip for dinner and reading last week’s NY Times special section about what America looks like now which inspired the pants.

 
PARTS
— 8oz smoked gouda, grated on the large holes of a box grater
— .25 cup mayo (I use Duke’s)
— 1 tbsp whole grain mustard
— 2 tsp spicy brown mustard (or Dijon)
— .25 cup kosher dill pickles or cornichons, finely chopped
— .25 cup roasted red pepper, finely chopped
— 1 tbsp Sriracha
— 1 tbsp chives, thinly sliced
— 1 tsp Worcestershire
— 1 bag of thick-cut potato chips (the kind that have enough strength to scoop), for serving

CLUES
For a cold, chunky dip: Combine all ingredients in a large bowl and mix until the cheese has softened and begins to turn slightly creamy. Taste and season with salt and pepper.

For a cold, creamy dip: Combine all ingredients in a blender or food processor. Pulse/mix on low until desired consistency is reached. Taste and season with salt and pepper.

For a warm, creamy dip: Combine all ingredients (plus a little S+P) in a small, ovenproof dish. Bake at 450°F until cheese is melted and light golden on top, 10-15 minutes.