I started off by oven roasting a sweet red bell pepper and one jalapeno pepper that I had rubbed with extra virgin olive oil and sprinkled with sea salt.
While the peppers roasted I grated two store brand 8 ounce packages of cheddar cheese. After shredding the cheese, I added a softened package of fat free cream cheese and I tried to mix it all together in my food processor.
It didn't work so well so I scooped the cheese and the cream cheese out. I then put in 4 ounces of drained pimentos, half a cup of mayo, 2 tablespoons of Worcestershire sauce, and a few tablespoons of olive oil. I pulsed that all together and then I added the roasted peppers, some of which I had peeled the skin off of, and I pulsed that all together. Next I added the cheese and the cream cheese.It mixed well until I got about two thirds of the way through. Then it clogged and wouldn't spin. So I scooped it all out and I mixed it all in my mixing bowl. That did the trick.
That's what it looked like after I mixed it all up. Taste wise, it's very good.However, the recipe I followed called for three 8 ounce packages of cheese, I used two and it still made a shitload of spread. So next time I'm only using one package of cheddar and I'm ramping up the peppers. Also I'll salt it a bit more and add a tablespoon of cracked black pepper. The possibilities and varieties of this spread are endless, so I'll keep tinkering until I get a version I really really really like. And unless it a convenience thing, I won't buy pimento cheese spread at the store anymore, I'll make it at home because it's so dead simple to make.
Now, if I can just figure out a way to make low fat inexpensive Moon Pies and RC Cola, I'll have all the southern staple snack foods covered.
