Ingredients
Method
- Prep. Mix the mayonnaise and cream cheese together in a bowl with a fork until thoroughly blended.
- Grate the cheddar with the large holes of a box grater or put it into a food processor or blender and whack them into pea size bits. Add to the bowl and mix in.
- Chop the roasted red bell pepper into 1/4" (6.3mm) bits and add to the bowl.
- Add the remaining ingredients and mix. Taste and adjust as you see fit. Chill for a few hours to let the flavors marry. Set out about 15 minutes before serving so it will soften a bit.
- Serve. Serve it with crackers, as a sandwich, on a burger, and more.
Notes
About the red peppers. Pimentos are simply roasted red peppers. I think they taste best when roasted on the grill. But if you want a thrill, smoke the peppers first. You can use pimentos from a jar if you wish. A 4 ounce (118ml) jar has about 3 ounces (85g) of pimento.
About the cheddar. You can substitute Mild Cheddar, Monterey Jack, or Colby for up to half the cheese if you wish.
About the cream cheese. You can use cream cheese in the brick form, or better still, use the spreadable version in a tub. It's easier to blend.
Optional mix-ins. Add a few tablespoons minced fresh onion, a chopped green jalapeño, a scoop of sweet pickle relish or minced dill peppers, finely chopped olives, chopped toasted pecans, herbs, curry powder, or celery seed. I like to add 1 teaspoon of balsamic vinegar reduced by half that I keep in a bottle for drizzling.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.