Katie’s Pimento Cheese

Pimento Cheese may not seem like a wine related recipe, but everyone loves this recipe and it is great to have on hand with crackers before dinner. I used roasted peppers from Alexander valley Farm for this recipe, both hot and sweet. You can use jarred rep peppers or pimentos as well.

– Katie Wetzel Murphy AVV Owner and Ambassador

8 oz. Diced Peppers or Pimentos, drained
1 cup Mayonnaise
1 Tbsp. Dry Mustard
1 tsp Worcestershire Sauce
2 Tbsp. Fresh Lemon Juice
2 lbs. Sharp Cheddar Cheese Grated
Cayenne Pepper or Tabasco Sauce

Mash pimentos and add all ingredients except cheese. Mix well.
Combine mixture with grated cheese in a bowl and beat on high until blended.

It should keep under refrigeration for two weeks.