- 2 cups coarsely grated sharp yellow cheddar cheese (about 8 ounces)
- 2 cups coarsely grated extra-sharp white cheddar cheese (about 8 ounces)
- 1 cup finely chopped drained pimientos or drained roasted red and yellow peppers from jar
- Assorted raw vegetables (such as carrot sticks, celery sticks, trimmed green beans, and bell pepper strips)
Mix first 5 ingredients in large bowl. Season with salt and pepper. DO AHEAD Can be made 3 days ahead. Cover; chill. Transfer dip to serving bowl. Surround with baguette slices and vegetables.