Pimento Cheese

1 pound mild cheddar cheese, diced into about 1 inch chunks
8 ounces cream cheese
1 cup milk
8 ounce jar chopped roasted red bell peppers, reserve liquid 

Mix cheeses and milk in food processor until smooth and spreadable but not too thin.  Place in a bowl and stir in peppers and about 1 tablespoon of the reserved liquid.  Chill before serving.  May be stored in refrigerator about one week to ten days.

Spread on bread to make sandwiches; put on crackers or in celery sticks for a snack.   Here is a neat trick from Denis' Gram Lalanne.  Cut out the stems from green bell peppers and scoop out the seeds and white membrane (leave the bottom intact).  Stuff with pimento cheese and chill thoroughly.  Cut lengthwise to make wedges--about 8--and serve.