mild cheddar cheese
cut into approximately 1 inch cubes
chopped roasted red peppers
Mix cheeses and milk in food processor until smooth and spreadable but not too thin.
Drain red peppers and save the liquid!
Place the cheese mixture in a bowl and stir in peppers and about 1 tablespoon of the reserved liquid.
Chill before serving. May be stored in refrigerator about one week to ten days.
In the Southern part of the United States mayonnaise is used instead of the cream cheese making this more like a dip. Substitute some or all of the cream cheese as desired.
Pimento Cheese https://thatrecipe.com/blog/pimento-cheese-3/