Description
My pimento cheese spread is smoky, and slightly spicy, with just a hint of sweetness from the roasted red peppers.
Ingredients
- 8 ounces, weight Room Temperature Cream Cheese
- 8 ounces, weight Grated Sharp Cheddar Cheese
- 8 ounces, weight Grated Smoked Gouda Cheese
- ½ cups Mayonnaise
- ¾ teaspoons Cayenne Pepper
- 2 Roasted Red Bell Peppers, Chopped
Preparation
In a large mixing bowl, gently mix all ingredients together.
Note: To roast the red bell peppers, brush them with oil and broil until the skin is charred on all sides, about 5 minutes per side. Put the bell peppers in a paper bag and seal. Let sit for 10 minutes. Remove the charred skin and the seeds and chop.
