Roasted Red Pepper Pimiento Cheese From Blow Fly Inn

• 3 large red bell peppers
• 1 pound sharp Cheddar cheese, shredded
• 1 (3-oz.) package cream cheese, softened
• 1/2 cup mayonnaise
• 1 teaspoon sugar
• 1 teaspoon ground white pepper
• 1/8 teaspoon ground red pepper
• Dash of hot sauce

1. Roast red peppers directly over a gas flame, turning occasionally, 11 minutes or until peppers look blistered. Place peppers in a large zip-top plastic freezer bag; seal bag, and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Mince peppers.
2. Stir together peppers and next 7 ingredients in a large bowl. Cover and chill at least 1 hour or up to 3 days.
3. If you don't have a gas cooktop with an open flame, broil peppers on an aluminum foil-lined baking sheet 5 inches from heat 5 minutes on each side or until peppers look blistered.

red bell peppers, cheddar cheese, cream cheese, mayonnaise, sugar, ground white pepper, ground red pepper, hot sauce

Taken from www.myrecipes.com/recipe/red-pepper-pimiento-cheese (may not work)