Pimento Cheese Spread

3 oz. room temp. cream cheese.
1 lb sharp white cheddar cheese grated
1/2 lb. jack cheese grated
2 roasted red bell peppers
1 t. freshly ground pepper
3 T. chopped green onion or minced white onion
1/2 to 1 cup Hellmann's mayonnaise or homemade mayonnaise
3 dashes of hot sauce
1 t. garlic oil or granulated garlic
1 t. paprika

Preheat broiler on high and insert the peppers to roast. Keep an eye on them and roast them on all sides. Remove and wrap loosely in a towel or place in a zip-lock bag. Once cooled, remove the outer thin skin of the peppers.

I use a gas burner to roast the peppers. If you go this route, place the peppers directly over the flame on the burner grate. Allow them to blacken on all sides and remove them. Wrap loosely in a towel or place in a zip-lock bag and allow to cool. Remove charred skin, core and seed and place in a food processor. Use the pulse function of your food processor and process until you get the desired texture you want.

Whisk mayonnaise, peppers and cream cheese together to loosen the cream cheese. Grate cheeses in a food processor using the grating blades. Place cheeses, onions, hot sauce, paprika and garlic powder into the bowl with your pimento, cream cheese and mayo and fold until combined.

Serve immediately as an appetizer with toast points or toasted pita bread. Of course, you can make a sandwich with it, too! If you refrigerate it the mixture will stiffen. Bring back to room temperature and it will relax.