Roasted Red Pepper Cheese

Marsha, who is a nurse friend of mine from work, makes amazing pimento cheese. She said that she believed that what made it so unusually good was the addition of cream cheese. Well, being an avid fan of the cream cheese, I decided to try it. I didn't write down her exact ingredients, but I got the general idea and we loved the results. I also didn't have pimento, so I used Vlasic Roasted Red Pepper strips. I ran it all through my processor to save time, but if you like it chunky, then just chop the pimento or red pepper and stir it all together. This is delicious on a sandwich as well as on crackers.

Roasted Red Pepper Cheese

2 cups grated extra sharp cheddar cheese
8 oz cream cheese, softened
3/4 cup mayo
1 cup red pepper strips or pimento

Combine ingredients in a processor and pulse until smooth. This makes enough for about 4 sandwiches.

Chunky option: Soften cream cheese in the microwave and process with pepper strips and mayo until smooth. Stir in grated cheddar cheese.

Combine ingredients and process. (Or stir together)

It will be smooth like this:

Spread on bread. You can be more liberal with it than I was.

I used my panini maker, which makes any sandwich more special.

Grill for a minute or so, or until the cheese is yummy and melty:

To add insult to injury, serve with chips. A Claussen kosher dill pickle spear is also a nice touch.

Boys like this as much as they do Hot German Potato Salad.
Thanks Marsha!