The Lee Brothers Pimento Cheese

• 8 ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated)
• 1/4 cup softened cream cheese (2 ounces), pulled into several pieces
• Scant 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced
• 3 tablespoons Dukes, Hellmanns or other high-quality store-bought mayonnaise
• 1/2 teaspoon dried red chile flakes
• Salt and freshly ground black pepper to taste

1. In a large mixing bowl, place the cheddar cheese in an even layer.
2. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese.
3. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
4. Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator.
5. Pimento cheese keeps in the refrigerator for 1 week.

cheddar cheese, cream cheese, pimento, mayonnaise, red chile, salt

Taken from cooking.nytimes.com/recipes/1017354 (may not work)