The Lee Brothers’ Pimento Cheese
cooking.nytimes.com
cooking.nytimes.com
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Ingredienser

  • ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated)
  • cup softened cream cheese (2 ounces), pulled into several pieces
  • Scant 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced
  • tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise
  • teaspoon dried red chile flakes
  • Salt and freshly ground black pepper to taste

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