Southern Pimiento Cheese Spread

1. 1

   Over the open flame of a gas burner, roast the red pepper until the skin is completely charred and blistered.

2. 2

   Once its finished cooking, toss the pepper into a brown paper bag, roll the top of the bag down, and let it sweat for 10 minutes.

3. 3

   Take the pepper out of the bag and rub the charred skin off.

4. 4

   Slice and remove seeds, then dice the pepper into tiny pieces.

5. 5

   Set aside.

6. 6

   In a large bowl, combine shredded cheddar cheese, mayonnaise, mustard, diced red pepper, salt and pepper.

7. 7

   Mix well and top with sliced green onion.

8. 8

   Serve on wheat bread or with whole wheat pita triangles.

* Per serving · 4 servings · Values may vary.

No additional tips available.