Southern Pimento Cheese

FOR THE PEPPERS:

1. If using jarred pimento peppers, pat them dry with a paper towel and finely dice. Set aside and skip to the steps for Pimento Cheese.
2. If using red bell pepper, preheat the oven to 375°.
3. Place the red bell pepper on a baking sheet and roast for 25-30 minutes or until skin is blistered and blackened in spots and skin has puffed up. Remove from the oven and transfer to a bowl. Cover with plastic wrap and let the pepper cool to room temperature.
4. When pepper is cool, remove the skin, stem and seeds and discard. Pat the pepper dry inside and out with paper towels and chop into a fine dice. Set aside.

FOR PIMENTO CHEESE:

1. Use a stand mixer or large bowl with a hand mixer to mix the pimento cheese spread.
2. Add the shredded cheddar cheese, mayonnaise, worcestershire sauce, dijon mustard and cayenne pepper. Mix on medium to medium high speed for 2-3 minutes until the cheese is very well combined. Stir in the diced pimento or roasted bell pepper until the pepper is evenly distributed throughout the cheese spread. Taste for seasonings and adjust as needed.
3. Transfer Southern pimento cheese to a storage jar and refrigerate for a few hours or overnight. Serve with crackers or crudité.