8 oz cream cheese - softened
8 oz extra sharp cheddar cheese* - finely shredded
8 oz pepper-jack cheese* - finely shredded
1/2 cup mayonnaise
3 to 4 roasted red peppers - seeded and roughly chopped
1 tbsp Worcestershire sauce
*Cathy recommends using only premium quality cheese such as Cabot.
Put softened cream cheese and mayo in a mixer and beat on low to medium speed for about one minute. Slow mixer speed, add Worcestershire sauce and red peppers, and beat on slow until combined and peppers are chunked up. Add shredded cheeses and beat just until combined. Pack into tightly closed containers and refrigerate. Let sit out for about 15 minutes before serving.
For more heat, add a teaspoon or so of Tabasco or Sriracha, or use habañero-jack instead of regular pepper-jack. If you are unfamiliar with Sriracha, then Google it, because you are missing out!
Cathy recommends spreading her pimiento cheese on pretzel bread, while I've been enjoying it on Kashi's TLC Zesty Salsa Pita Crisps.
Big thanks to my mother-in-law, Cathy Whelton, for sharing this tasty recipe.