Roasted Pepper Pimiento Cheese
 
Ingredients
  • 1 green bell pepper
  • 1 red bell pepper
  • 2 jalapeños
  • 1 fresh banana or Hungarian wax pepper
  • 1 (8-ounce) package cream cheese, room temperature
  • 1 cup mayonnaise
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon Creole seasoning
  • 8 ounces freshly shredded sharp Cheddar cheese
  • 8 ounces freshly shredded Monterey Jack cheese
  • Crackers or mini tricolor sweet peppers, to serve
Instructions
  1. Position oven rack in top third of oven. Preheat oven to broil. Line a rimmed baking sheet with foil.
  2. On prepared pan, place bell peppers, jalapeños, and banana pepper.
  3. Broil, turning occasionally, until blistered on all sides, 15 to 20 minutes. Transfer to a large bowl, and cover with plastic wrap. Let stand for 15 minutes. Using the back of a knife, scrape skin off peppers. Discard skin, seeds, and stems. Finely chop peppers.
  4. In a large bowl, stir together chopped peppers, cream cheese, mayonnaise, Worcestershire, salt, and Creole seasoning until well combined. Fold in cheeses. Cover and refrigerate until ready to use or for up to 5 days. Serve with crackers or sweet peppers.
Recipe by Louisiana Cookin' at https://louisianacookin.com/roasted-pepper-pimiento-cheese/