Lucy Greer is using the Greer's Cheese of the Month, Yancey's Fancy Buffalo Wing Hot Sauce Cheddar, to make a spicy version of the Southern staple pimento cheese.
- 8 oz Yancey’s Buffalo Hot Sauce Cheddar Cheese, grated
- 4 oz mild cheddar cheese, shredded*
- 8 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1 red bell pepper, roasted, seeded, chopped or 1 jar roasted red peppers, drained and chopped
- 1 tsp. sugar
Beat cream cheese in a large bowl until fluffy. Add both cheddar cheeses and beat until combined. Add mayonnaise and sugar. Beat until combined. Add red bell pepper. Beat until just combined.
*Use 8 oz. mild cheddar cheese if you prefer it less spicy.