This Pimento Cheese is unlike any you've tried before. It's not sweet, rather savory. The sriracha adds a smokiness that makes this the best pimento cheese ever.
Roast the bell peppers and once they've cooled, remove the skin, seeds, and stems. Finely dice the peppers and set aside.
In a large bowl, add all ingredients except the bell peppers and mix well.
Stir in peppers and fully incorporate.
Serve immediately and store covered in the refrigerator for up to three days.