Pineapple Pimento Cheese
Makes: 2 1/2 cups
Ingredients
- 1 (8-ounce) block extra-sharp cheddar cheese
- 1 (8-ounce) can crushed pineapple in pineapple juice, undrained
- ⅓ cup roasted red bell pepper strips, drained and roughly chopped
- 4 ounces cream cheese, softened
- 2 TBSP mayonnaise
- ¼ tsp salt
- ¼ tsp crushed red pepper, plus extra for garnish
- Dash of cayenne pepper
Instructions
- Grate the cheddar using the large holes of a box grater. Place the cheddar, pineapple, bell pepper, cream cheese, mayonnaise, salt, crushed red pepper, and cayenne pepper in a medium mixing bowl. Stir to combine. Garnish with crushed red pepper.
- Store in the refrigerator in an airtight container for up to 1 week.
Pineapple Pimento Cheese Copyright © Rebecca Lang Cooks | rebeccalangcooks.com