Try this twist on a Southern staple by substituting pimientos with roasted red peppers. The cheese spread makes a perfect sandwich filling or cracker topping. For a lower carb option, serve stuffed inside sliced okra.
Recipe and photograph by Kimme Hargrove
1 pound sharp cheddar cheese, shredded
1 Tablespoon horseradish
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1/3 cup mayonnaise
1/4 cup roasted red peppers, chopped
Stir together all ingredients except roasted red peppers (mixture will be thick and a bit hard to stir). Put half into a food processor or blender, and mix until mostly smooth. Add pureed mixture back into bowl with the original mixture, and stir together by hand.
Add roasted red peppers, and mix together. Serve immediately, or chill.
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