This roasted red pepper pimiento cheese is fabulous 🙂
I like to serve it on freshly grilled hamburgers, fried green tomatoes, in a wrap with crunchy veggies, on a grilled sandwich, or just on crackers!!
1 1/4 cups mayonnaise
1/2 (12oz) jar roasted red bell pappers, well drained and chopped (make sure they are well drained or the resulting dish will be runny)
2 tsp finely grated white onion
2 tsp coarse ground mustard
1/2 tsp ground red pepper
2 – 10 oz blocks sharp white cheddar cheese freshly shredded
Fresh ground black pepper
Stir together mayo and next 4 ingredients until well blended; stir in cheese and black pepper to taste. Serve with assorted crackers. Store in fridge for up to 4 days in airtight container.
(I use Duke’s mayo – sometimes Hellmans)