Backyard “Pimento Cheese” With Fire Roasted Red Peppers

• 1 lb. sharp yellow cheddar
• 1/4 lb softened cream cheese
• 1 tsp fresh ground white pepper
• 3 large red bell peppers, grilled, peeled, seeded and 1/4" diced (see "how to" section)
• 1/2 c homemade mayonnaise or best quality store bought (see "how to" section)
• 1 tsp sugar
• Splash of cholula hot sauce or similar
• Dash of cayenne pepper (optional)

1. Grate the cheddar in a food processor with grating disk or grate on the medium holed side of a box grater. Turn grated cheddar into a bowl and add cream cheese, white pepper, bell peppers, mayonnaise, sugar, hot sauce and cayenne, if using and mix well.
2. Refrigerate and served chilled with crackers or a variety of raw vegetables (celery, carrots, seeded cucumbers, etc.) This dip also makes a great sandwich.

ubc, ground white pepper, red bell peppers, homemade mayonnaise, sugar, hot sauce, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/backyard-pimento-cheese-with-fire-roasted-red-peppers-50142262 (may not work)