Chef Bill'S Pimento Cheese

1. 1

   Roast the pepper until the skin is blackened. Immediately place the hot pepper in a ziploc bag and seal for 5 minutes. Remove and peel off the black skin. Chop the pepper finely.

2. 2

   Add the diced pepper, cream cheese, pickle juice, mayo and hot sauce, if using, into a bowl. Mix until well incorporated and set aside.

3. 3

   Cut the cheese in half and grate one portion on the smallest size grate. Grate the rest on the large grate.

4. 4

   Gently fold in the cheese and chives so the spread is fluffy. Serve on toast or crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.