Pimiento Cheese
Yields: Makes about 4 cups
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup mayonnaise
  • 1 (12-ounce) jar roasted red peppers, drained
  • 1 (4-ounce) jar pimientos, drained
  • 2 (8-ounce) packages extra-sharp Cheddar cheese, shredded
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground red pepper
  1. In the work bowl of a food processor, pulse cream cheese until smooth. Add mayonnaise, and pulse to combine. Add peppers and pimientos; pulse until coarsely chopped.
  2. Add Cheddar, hot sauce, Worcestershire, sugar, salt, black pepper, and red pepper; pulse until mixture reaches desired consistency. Cover and refrigerate for up to 5 days.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/fried-green-tomato-pimiento-cheese-blt/