If you've been buying pimento cheese in a tub, you're doing it wrong. Try this spicy, sharp homemade version and toss the tub for the last time.
Course: Appetizer, Dip
Author: Basil and Bubbly
⅓cupdiced roasted red pepper
⅓cupdiced hot and sweet cherry peppersjuice reserved
.5 lb extra sharp cheddar cheesefreshly shredded
.5 lb young goudafreshly shedded
1tspcrushed red pepper
At medium speed, beat the mayonnaise, cream cheese, 1 tablespoon of reserved pepper juice, black pepper, red pepper, and salt until well combined and all cream cheese bits are blended into the mixture.
Add the peppers, cheddar, and gouda, and continue mixing until combined.
If you like your pimento cheese a little thinner, add more pepper juice a tablespoon at a time until the desired consistency is met, but I prefer mine as written.
Serve with crackers, celery, or as a sandwich. Also makes a killer burger topping!