This recipe is featured in our April / May 2014 Food + Entertaining article, Farm-to-Table: A Southern Tradition. Read the full post to see a great interview with the head chef of Rooster’s and discover a few fabulous recipes!
Pimento CheeseCourse: Sides
1 pound cheddar cheese, shredded
1 cup mayonnaise
1 red bell pepper, roasted, peeled, and seeded
1/4 cup cream cheese
Pinch chili flakes
Salt and ground black pepper, to taste
- Place half of the cheese in mixer with peppers. Purée until smooth. Add remaining ingredients (EXCEPT remaining cheese) and purée until well incorporated. Place puréed cheese mixture and remaining shredded cheese in large bowl. Mix by hand until well incorporated. Season with salt and pepper.