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Roasted Red-Pepper Pimento Cheese

Source of Recipe

From "Love Welcome Serve" by Amy Nelson Hannon


Recipe Introduction

"I grew up on pimento cheese—not the homemade kind, but the store-bought kind. And it was still a delicious treat, if you ask me. We'd spread it on soft white bread, which is the way all good people of the South do it, and occasionally on crackers. My grandmother Euna Mae even baked hers in a little oven-safe dish like a hot cheesy dip! This recipe gets added flavor from roasted red peppers and a little extra kick from cayenne. It's also awful good with a dash or two of hot sauce if that's your thing!"

List of Ingredients

â—¦ 4 ounces (half of an 8-ounce package) cream cheese, at room temperature
â—¦ 1 cup shredded sharp cheddar cheese
â—¦ 1 cup shredded Monterey Jack cheese
â—¦ ½ cup mayonnaise
â—¦ 2 tablespoons chopped jarred pimentos
â—¦ 2 tablespoons chopped jarred roasted red peppers
â—¦ ¼ teaspoon cayenne pepper
â—¦ â…› teaspoon granulated garlic
â—¦ Milk or half-and-half, as needed
â—¦ Salt and ground black pepper, to taste


Recipe

In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese, shredded cheeses, and mayonnaise until creamy.

Mix in the chopped pimentos and roasted red peppers. Stir in the cayenne and granulated garlic. Stir in a teaspoon of milk (or half-and-half) at a time until it's the consistency you like. Add salt and black pepper to taste. Serve right away, or cover and refrigerate until time to serve. Allow to sit at room temperature for at least 15 minutes before serving or spreading.

Serves 4 to 6