PIMENTO CHEESE
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1 tsp. Worcestershire sauce
- 1/2 tsp. sherry vinegar
- 1 cup ( 4 oz. ) shredded pepper Jack cheese
- 1 cup ( 4 oz. ) shredded extra-sharp Cheddar cheese
- 1 tbls. grated onions
- 1/4 tsp. kosher salt
- Freshly ground back pepper to taste
- 1/2 ( 12-oz.) jar roasted red peppers, drained and finely chopped*
Beat first 4 ingredients at medium speed with an electric mixer until smooth. Stir in remaining ingredients. Cover and chill until ready to serve. Refrigerate in an airtight container up to 1 week.
NOTE: To roast fresh red bell peppers, arrange on an aluminum foil-lined baking sheet and broil 5 inches from heat 5 to 10 minutes on each side or until bell peppers look charred and blistered. Transfer bell peppers to a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel, remove and discard seeds, and finely chop.
