Pimento Cheese

1. 1

   Light a grill or preheat the broiler.

2. 2

   Set the bell peppers over a hot fire or under the broiler and cook, turning, until charred all over.

3. 3

   Transfer the bell peppers to a plate and let cool.

4. 4

   Peel the roasted peppers and discard the cores and seeds.

5. 5

   Cut the peppers into 1/8-inch dice and pat dry with paper towels.

6. 6

   In a medium bowl, mix the diced peppers with the cheddar, cream cheese, mayonnaise, pickle juice and Tabasco and season with salt and pepper.

7. 7

   Cover and refrigerate for at least 2 hours.

8. 8

   Serve with crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.