PIMENTO CHEESE

Ingredients

• 8 oz. sharp cheddar cheese
• 8 oz. montery jack cheese
• 4 oz. extra sharp white cheddar
• 4 oz. cream cheese- softened
• 6 oz. roasted red pepper – chopped
• ½ Vidalia onion – grated
• ½ cup DUKES mayo
• ¼ cup buttermilk
• 1 tsp. creole mustard
• ½ tsp. creole seasoning
• Few dashes hot sauce
• Fresh cracked pepper/sea salt

Directions

1. Grate hard cheeses ( a box grater works well) add grated onion and chopped roasted red pepper to this and mix together (two forks will help incorporate all of the cheese)
2. Mix together softened cream cheese, mayo, buttermilk, mustard and seasonings ( I use a hand mixer for this)
3. Add sauce to cheese, I do the sauce in stages until I get it the consistency that I want. I usually use all of it.
4. Refrigerate, come to room temperature and serve with crackers or celery

Notes – I only use Dukes mayo but do use light                                      I get the whole roasted red pepper and chop it myself, you can find 12oz. jar and use half of it.