Vera’s Pimento Cheese

  • Prep Time: 20m

Ingredients

  • 1 c roasted red peppers
  • ½ teaspoon Tony Chachere® Creole Seasoning
  • ¼ teaspoon cayenne pepper
  • 1 ¼ pounds Cracker Barrel® Sharp Cheddar Cheese, hand-shredded
  • 1 c roasted red peppers
  • 2 c Duke’s® Mayonnaise
  • ½ teaspoon Tony Chachere® Creole Seasoning
  • ¼ teaspoon cayenne pepper
  • 1 ¼ pounds Cracker Barrel® Sharp Cheddar Cheese, hand-shredded
  • 2 c Duke’s® Mayonnaise

Instructions

  1. Slice the red peppers into ¼-inch strips. Cut the strips on the bias to make small chunks. Pat the red pepper pieces dry. Combine all the ingredients. Do not overmix. Store in an airtight container in the refrigerator for up to 3 weeks.
  2. Slice the red peppers into ¼-inch strips. Cut the strips on the bias to make small chunks. Pat the red pepper pieces dry. Combine all the ingredients. Do not overmix. Store in an airtight container in the refrigerator for up to 3 weeks.