8 ounces extra-sharp cheddar cheese, grated
¼ cup cream cheese (2 ounces), softened , diced
Scant 1/2 cup jarred pimiento or other roasted red peppers (from a 7-ounce jar), finely diced
3 tablespoons Duke’s mayonnaise
½ teaspoon dried red chile flakes
Salt and freshly ground black
In a large mixing bowl, place the cheddar cheese in an even layer. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator. Pimento cheese keeps in the refrigerator for 1 week.