Southern Pimiento Cheese Spread

Over the open flame of a gas burner, roast the red pepper until the skin is completely charred and blistered. Once it’s finished cooking, toss the pepper into a brown paper bag, roll the top of the bag down, and let it sweat for 10 minutes. Take the pepper out of the bag and rub the charred skin off. Slice and remove seeds, then dice the pepper into tiny pieces. Set aside.

In a large bowl, combine shredded cheddar cheese, mayonnaise, mustard, diced red pepper, salt and pepper. Mix well and top with sliced green onion.

Serve on wheat bread or with whole wheat pita triangles.