Pimento Cheese


8 ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated)
¼ cup whipped cream cheese (2 ounces)
½ cup roasted red peppers, diced
3 tablespoons mayonnaise
Tony Chachere’s Original Creole Seasoning


In a bowl, place the cheddar cheese in an even layer. Scatter the cream cheese, roasted peppers, couple pinches of creole seasoning, and mayonnaise over the cheddar cheese. Using a spatula or spoon, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.

Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator. Pimento cheese keeps in the refrigerator for 1 week.

Serve on with bread, crackers, or fresh veggies.