Keto Pimento Cheese Recipe

Begin by roasting your peppers. Slice open, and clean out membranes as well as seeds. Place peppers face down on a parchment paper-lined baking sheet. Bake at 450 degrees for about 20 minutes. Skin should be wrinkly and slightly charred. Once cooled, peel off skins and discard. Dice enough for about 1 cup and set to the side.
You CAN use jarred roasted pimento peppers or roasted red peppers. Simply drain and dice. Just be mindful of the difference in carbohydrates

and sugars, if you are watching that.
The next step for your keto pimento cheese, is to get grating. If you can, avoid purchasing pre-shredded cheese as most brands use cellulose to keep pieces from sticking together. Purchasing a fresh block and grating it yourself ensures fewer additives, as well as removing lowering the carbs.
Combine all ingredients, except for celery salt. Stir together, then add celery salt for taste. If you like more heat in your pimento cheese, then add more cayenne pepper than suggested.

#blessyourketoheart

Ingredients

• 2 cups (8 oz) grated extra-sharp cheddar cheese
• 2 cups (8 oz) grated cheddar cheese
• 1 cup diced home roasted pimentos or roasted red peppers, (or from a jar!)
• ½ cup mayonnaise
• 1 tsp dijon mustard
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• ½ teaspoon celery salt
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Instructions

1. Slice open, and clean out membranes of pimento or red peppers as well as seeds. Place peppers face down on a parchment paper-lined baking sheet. Bake at 450 degrees for about 20 minutes. Skin should be wrinkly and slightly charred. Once cooled, peel off skins and discard. Dice enough for about 1 cup and set to the side.
2. Grate your cheese.
3. ........................................

for full instruction please see : 1finecookie.com

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