Pimento Cheese
Appetizers
8 ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated)
¼ cup softened cream cheese (2 ounces), pulled into several pieces
Scant ½ cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced
3 tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise
½ teaspoon dried red chile flakes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
1/2 tsp chile garlic sauce
Salt and freshly ground black pepper to taste
In a large mixing bowl, place the cheddar cheese in an even layer. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese.
Add onion powder, garlic powder, white pepper and garlic sauce.
Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1½ 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.