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

Method of Preparation:
Mash pimentos and add all ingredients except cheese. Mix well.

Combine mixture with grated cheese in a bowl and beat with a hand mixer on high until blended.

It should keep under refrigeration for two weeks.