Pepperoni And Roasted Red Pepper Cheese Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Great recipe for Pimento Cheese without the pimentos modified from what I saw on a local news program. Great on french bread and grilled with a slice of tomato! Makes 20 sandiches, or fun as a dip! Chill one hour. Ingredients:
1/2 lb. pepperoni slices |
1/2 c. roasted bell peppers (drained) or pimentos |
1 lb. mozzarella cheese (shredded) |
1 6 oz. package parmesan cheese (shredded) |
1 c. kraft real mayonnaise |
1 8 oz. block cream cheese (softened) |
1/4 c. minced garlic (from jar-not dry) |
1 tbsp. basil & oregano seasoning blend |
2 tbsp. dried parsley flakes |
1 tbsp. dried basil |
1/2 tsp. ground rosemary |
Directions:
1. Place Pepperoni Slices and Roasted Bell Peppers in food processor and process until well chopped.
2. In large mixing bowl, combine Mozzarella Cheese, Parmesan Cheese, Cream Cheese, Mayonnaise, Minced Garlic, Basil & Oregano, Dried Parsley, Dried Basil and Ground Rosemary.
3. Add contents from food processor and mix until well combined. Refrigerate for at least one hour for flavors to develop.
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