Chef Lindsay Autry's Pimento Cheese
Recipe yields one quart
1 pound sharp cheddar cheese; grated
1½ cups mayonnaise; preferably Duke’s or Hellmann’s
1 tsp Worcestershire Sauce
1 tsp Hot Sauce (optional)
1 Red Bell Pepper, roasted, peeled, seeds removed, and diced
In a stand mixer, mix the cheese, mayonnaise, Worcestershire, and hot sauce until well-combined, approximately 2 minutes.
Add in the roasted peppers and mix to combine.
Refrigerate until ready to serve, can be kept for up to 5 days.
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