Chef John's Classic Southern Pimento Cheese Spread

Let cheese stand at room temperature for 20 minutes.

Rinse peppers. Pat dry. On gas cooktop place peppers directly on grate over medium-high flame. Roast until skins turns black, rotating frequently. Place in paper bag. Tightly close. Let stand for 15 minutes. Use knife to peel peppers. Discard skins. Finely chop peppers.* 3. In large bowl stir together cheddar cheese, peppers, olives, Parmesan cheese, mayonnaise, parsley, chives, pepper sauce and Worcestershire sauce. Serve with KEEBLER WHEATABLES ORIGINAL GOLDEN WHEAT crackers. *Note: If desired, skip step 2 above. Substitute 1 3/4 cups drained and finely chopped, purchased roasted red peppers for the red bell peppers. Recipe developed by Chef John Mitzewich.