Tombstone Dip

Directions

1. Place the room-temperature cream cheese and finely grated white cheddar into a food processor bowl. Pulse a few times until blended.
2. Pour in the hot sauce and blend until thoroughly combined. Move the mixture to a medium bowl and stir in the chopped scallions.
3. Set aside a few pimenton peppers for garnish. Chop the remaining peppers roughly and fold them into the cream cheese mixture.
4. Spoon the cream cheese mixture into a shallow serving dish roughly 4 by 7 inches. Use an offset spatula or knife to spread it into a smooth, even layer.
5. Chill the cream cheese layer in the refrigerator until firm, which helps keep the layers distinct when you add the tapenade later.
6. Once the cream cheese is firm, spoon a thick layer of black olive tapenade on top and gently spread it to cover the cheese layer.
7. Place the reserved pimenton peppers on a cutting board. With a sharp knife, slice them lengthwise into thin strips that look like little snakes. Arrange these pepper snakes on top of the tapenade, then sprinkle with the remaining chopped scallions and parsley.
8. Use food-grade markers to inscribe "RIP" or other epitaphs on Town House crackers. Press these cracker headstones into the dip to resemble a graveyard.
9. Cover the dish and refrigerate. Before serving, let the dip sit at room temperature for about 20 minutes to soften. Serve alongside additional Town House crackers.