Pimento and Jalapeno Cheese

I never liked pimento cheese until I moved south and had some made fresh. All the difference. I like this as it gives a kick with the jalapeno. The red bell pepers can be roasted fresh or from a jar. This recipe will work well on a picnic as there is no mayo. To use as a dip, increase the yogurt.

• Ready In: 15 mins
• Yields: 64 Oz

Ingredients

• 24  ounces cheddar cheese, shredded (for me, sharper the better or use a few different ones)
• 8  ounces cream cheese, softened
• 14  ounces pimiento, drained and diced
• 12  ounces red bell peppers, roasted and cleaned (optional)
• 1⁄2 cup  jalapeno pepper, drained and sliced
• 1⁄4 cup plain yogurt
• 2  tablespoons Worcestershire sauce (optional)
•  garlic (optional)

Directions

1. If all the ingredients won't fit in your food processor, scale the recipe down.
2. Process the cream cheese, and everything after it by pulsing 5 to 6 times or to desired consistency.
3. Place in a bowl. Add cheese. Blend well.
4. Cover and chill up to 1 day.
5. Serve with crackers or bread. Nice for tea sandwiches.