Roasted Red Pepper Pimiento Cheese from Blow Fly Inn

Oxmoor House
Roasted Red Pepper Pimiento CheeseRecipe
Photo: Oxmoor House
Makes 5 2/3 cups


+ Add To Shopping List
3 large red bell peppers
1 pound sharp Cheddar cheese, shredded
1 (3-oz.) package cream cheese, softened
1/2 cup mayonnaise
1 teaspoon sugar
1 teaspoon ground white pepper
1/8 teaspoon ground red pepper
Dash of hot sauce


1. Roast red peppers directly over a gas flame, turning occasionally, 11 minutes or until peppers look blistered. Place peppers in a large zip-top plastic freezer bag; seal bag, and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Mince peppers.

2. Stir together peppers and next 7 ingredients in a large bowl. Cover and chill at least 1 hour or up to 3 days.

Created date

February 2014