Thursday, January 16, 2014

Spicy Roasted Red Bell Pepper Pimiento Cheese (S)

Are you looking for a new kind of appetizer to serve when you have company?  I found this one in a Southern Living Homestyle Cookbook.  I always love when I find THM acceptable recipes that are new.  I made these for my Mother-in-love's birthday party and they were really good.
I didn't have to change anything from the way the recipe was listed.  That's always an added bonus!

Here's the cast of ingredients.

Put 1 1/4 cups mayonnaise into a medium bowl.

Chop 1/2 of a 12 oz. jar of roasted red bell peppers.

Add them to the bowl.

Here's the really fun part.  You need 2 tsp. of grated onion.  If you think you cry when you chop an onion, you should experience the true weeping that happens when you grate an onion.  You could always take the easy way and substitute some onion powder.  But to be a real cook, you should experience this at least once.  Maybe it won't be so bad if you get a sweet onion.  I just used a regular yellow onion.

Add that to your bowl.

Next you need 2 tsp. of course grained Dijon Mustard.

Add that to your bowl.

Then you need to shred two 10 oz. blocks of sharp Cheddar cheese.  Well, you could buy it already shredded, but what's the fun in that?  Shredding cheese is one of my favorite things to do, and I think it tastes better.

Add 1/2 tsp. crushed red pepper to your bowl.

Mix it all up really good.

Add your shredded cheese.

Add some black pepper to taste.

Mix it all up.  Store in an airtight container up to 4 days in the refrigerator.

We served this on celery sticks.  We had a good amount left over that was eaten with crackers and my daughter put some on a pita and made a grilled cheese with it.  Delicious whatever way you choose to eat it.

Spicy Roasted Red Bell Pepper Pimiento Cheese

Makes 4 cups

1 1/4 cups mayonnaise
1/2 (12 oz.) jar roasted red bell peppers, drained and chopped
2 tsp. finely grated onion
2 tsp. coarse grained Dijon mustard
1/2 tsp. crushed red pepper
2 (10 oz) blocks sharp Cheddar cheese, shredded
Freshly ground black pepper to taste

Stir together first 5 ingredients until well blended; stir in cheese and black pepper to taste.  Store in the refrigerator in an airtight container up to 4 days.