The Lee Brothers’ Pimiento Cheese

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.
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