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Roasted Red Pepper Pimiento Cheese from Blow Fly Inn

Photo: Oxmoor House
Yield Makes 5 2/3 cups


  • 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

How to Make It

  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.

    Blow Fly Inn: No Ordinary Inn
  2. Stir together peppers and next 7 ingredients in a large bowl. Cover and chill at least 1 hour or up to 3 days.

Cook's Notes

If you don't have a gas cooktop with an open flame, broil peppers on an aluminum foil-lined baking sheet 5 inches from heat 5 minutes on each side or until peppers look blistered.

Southern Living Off the Eaten Path; Blow Fly Inn, Gulfport, Mississippi