A decidedly Southern spread with Northern roots, pimento cheese is a simple mix of Cheddar, red bell pepper and mayonnaise that can be found at work sites and garden parties across the 16 states below the Mason-Dixon line. This recipe came to The Times from the Charleston, S.C.-bred cookbook authors Matt Lee and Ted Lee. Serve with crackers, or for a Masters pimento cheese sandwich, spread it between two pieces of soft white bread
Ingredients
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8 ounces extra-sharp Cheddar, grated with a food processor or hand grater (not pre-grated)
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¼ cup softened cream cheese (2 ounces), pulled into several pieces
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Scant ½ cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced
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3 tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise
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½ teaspoon red-pepper flakes
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Salt and black pepper to taste
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