Red peppers star in pimento cheese

LITTLE ROCK — Ever since my revelation last year that pimento cheese is, in fact, one of the best foods ever created, I’ve been on the lookout for new recipes.

This one is adapted from Southern Living What’s for Supper: 30-Minute Meals Everyone WillLove and would make a great addition to any Independence Day spread.

If you don’t like spicy foods, feel free to reduce or omit the cayenne pepper. Jarred roasted red bell peppers stand in for the traditional pimentos, giving the spread a slightly smoky flavor. If you’d like it smokier, a pinch of smoked paprika would do the trick.

I’m a firm believer that less mayonnaise is better when it comes to pimento cheese, but some cooks may want to increase (even double) the mayonnaise amount in the recipe.

Spicy Roasted Red Pepper Pimento Cheese

1 pound sharp cheddar cheese 1/2 cup mayonnaise, or more

to taste 1/4 cup neufchatel cheese,

softened 1/4 cup sour cream, or to taste 1/2 (12-ounce) jar roasted

red peppers, drained and

chopped 2 teaspoons finely grated

onion 2 teaspoons coarse-grain

mustard 1/2 teaspoon ground red

pepper (cayenne)Ground black pepper to taste Crackers, apple wedges and/or

celery sticks, for serving

Using a box grater, grate cheddar cheese using fine and coarse holes for the best texture; set aside.

In a medium bowl, stir together the mayonnaise, neufchatel and sour cream until creamy and well combined. Stir in shredded cheddar, roasted peppers, onion, mustard, cayenne and mix well. Season to taste with ground black pepper.

Serve with crackers, apples or celery.

Makes about 3 1/2 cups.