#223 Homemade Pimento Cheese with June oven roasted bell pepper

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt is lower in calories and higher in protein.

sharp cheddar cheese

🥗Healthier: reduced-fat cheddar cheese

💰Cheaper: processed cheese

Reduced-fat cheddar is lower in fat, while processed cheese is often cheaper.

mayonnaise

🥗Healthier: avocado

💰Cheaper: sour cream

Avocado provides healthy fats, while sour cream is often less expensive.

Roast the red bell pepper in a 12-inch cast iron skillet on high heat until charred, turning it occasionally.

If the skillet method takes too long, transfer the red bell pepper to a June oven set on broil until charred.

Once charred, place the red bell pepper in a brown paper bag and fold it down to let it sweat for easier peeling.

While the pepper is sweating, grate the sharp cheddar and Velveeta cheese.

After the pepper has cooled, peel off the charred skin, remove the seeds, and chop it.

In a mixing bowl, combine the grated cheddar and Velveeta cheeses, breaking them up to blend them together.

Add the quart of Hellmann's mayonnaise to the cheese mixture and stir to combine, swirling the mayonnaise around to mix it evenly.

Fold in the chopped roasted red bell pepper into the cheese and mayonnaise mixture until well combined.

Serve the pimento cheese with crackers, celery sticks, or use it in sandwiches.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens