Spicy Roasted Red Bell Pepper Pimiento Cheese

Paula Syanto

Family Medical Center

Groesbeck, Texas

1 ¼ cups mayonnaise

1 (12 oz.) jar roasted red bell peppers, drained and chopped

2 tsp. finely grated onion

2 tsp. coarse-ground mustard

½ tsp. coarse-ground red pepper

2 (10 oz.) blocks sharp white cheddar cheese, shredded

Freshly ground black pepper to taste

Assorted crackers, celery or bread

Stir together mayonnaise and next 4 ingredients until well blended; stir in cheese and black pepper to taste. Serve with assorted crackers, celery or make a sandwich. Store in refrigerator in an airtight container up to 4 days.

Note: Use the largest holes on a box grater to shred cheese in a snap.

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