Got this great recipe out of the Arkansas-Democrat Gazette newspaper this morning, went to Kroger, bought the ingredients, and having a super pimento cheese celery stick right this moment. It's creamy, spicy, simple, delicious, and even tastes better than the one my mom use to make. Thanks, Kelly Brant for sharing this super recipe and yes, it will go perfectly with my 4th of July spread!
How to make Spicy Roasted Red Pepper Pimento Cheese:
1 lb sharp cheddar cheese
1/2 cup mayo
1/4 cup neufchatel cheese, softened
1/4 cup sour cream
1/2 of a 12 oz jar of roasted, red peppers, drained, chopped
2 teaspoons finely grated onion
2 teaspoons coarse-grain mustard
1/2 teaspoon cayenne pepper
ground pepper to taste
Crackers, apple wedges and/or celery sticks, for serving
1. Using a box grater, grate cheddar cheese using fine and coarse holes for the best texture; set aside.
2. In a medium bowl, stir together the mayo, neufchatel and sour cream until creamy and well combined.
3. Stir in shredded cheddar, roasted peppers, onion, mustard, cayenne and mix well.
4. Season to taste with ground black pepper.
Serve with crackers, apples or celery. Makes about 3 1/2 cups.
How to make Spicy Roasted Red Pepper Pimento Cheese:
1 lb sharp cheddar cheese
1/2 cup mayo
1/4 cup sour cream
1/2 of a 12 oz jar of roasted, red peppers, drained, chopped
2 teaspoons finely grated onion
2 teaspoons coarse-grain mustard
1/2 teaspoon cayenne pepper
ground pepper to taste
Crackers, apple wedges and/or celery sticks, for serving
1. Using a box grater, grate cheddar cheese using fine and coarse holes for the best texture; set aside.
2. In a medium bowl, stir together the mayo, neufchatel and sour cream until creamy and well combined.
3. Stir in shredded cheddar, roasted peppers, onion, mustard, cayenne and mix well.
4. Season to taste with ground black pepper.
Serve with crackers, apples or celery. Makes about 3 1/2 cups.
