Pimento Cheese

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There is something so comforting about having a crock of pimento cheese in my refrigerator.  It’s great for a quick lunch with a few carrots and cucumber sticks or served with toasted French bread and cold beer.  You can go totally decadent and gooey and make a killer grilled cheese.  This version has just a touch of heat from green Tabasco sauce – use a good sharp cheddar cheese, as the ingredients are few in this recipe and quality matters.

8 ounces sharp Cheddar cheese, grated

16 ounce jar roasted peppers, drained (blot dry with a paper towel) and diced

1/2 teaspoon green Tabasco sauce or to taste

1/2 cup mayonnaise

1/2 teaspoon each salt and fresh ground black pepper

  • Combine all of the above ingredients and mix well
  • Store the cheese in the refrigerator, it keeps well for about a week
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