Pimiento Cheese Spread

4 jalapeno peppers, halved and seeded

2 red bell peppers, halved and seeded

1 (8-ounce) package shredded sharp Cheddar cheese

1 (8-ounce) block smoked Cheddar cheese, shredded

1/2 cup mayonnaise

1 (3-ounce) package cream cheese, softened

1 teaspoon Worcestershire sauce

1/2 teaspoon liquid smoke

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground chipotle pepper

1/8 teaspoon ground red pepper

Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Place jalapeno and bell peppers on prepared baking sheet.

Bake for 25 minutes. Remove from oven. Place peppers in a large glass bowl; cover with plastic wrap, and let cool for 20 minutes.

Remove plastic wrap. Wearing gloves, remove skin from peppers. Discard skin.

In the work bowl of a food processor, combine peppers, sharp Cheddar, smoked Cheddar, mayonnaise, cream cheese, Worcestershire, liquid smoke, salt, and peppers; pulse until smooth.

Serve immediately, or cover and refrigerate for up to 1 week. Serve with crackers, if desired.

Recipe developed by Taste of the South Test Kitchen

Looking for more from the Post-Gazette? Join PG+, our members-only web site. You'll get exclusive sports content, opinion, financial information, discounts from retailers and restaurants, and more. Our introduction to PG+ gives you all the details.