Homemade pimento cheese spread featuring Cheddar cheese, Havarti, and roasted red peppers. Perfect for spreading on sandwiches or serving as a dip at parties!
Remove peppers from the jars and dab dry with a paper towel. Finely chop and set aside. Add the cream cheese, mayonnaise, shallot, horseradish, vinegar and salt to the food processor fitted with a blade attachment, and process until smooth.
Add 1 cup of the Cheddar, all of the Havarti and 1/2 of the red peppers to a food processor and pulse several times, just until the mixture comes together. Carefully remove the mixture from the processor and transfer to a medium-sized mixing bowl. Gently fold in remaining cheddar and peppers.
Serve right away or refrigerate for up to 5 days.
Makes about 1 1/2 cup.
Look for roasted red bell peppers in the international aisle of your grocery store, alongside other imported Italian/Greek ingredients.
The Anthony Kitchen