1 ½ cup mayonnaise
1 (4oz.) jar of diced pimentos, drained
1 tsp. finely grated red onion
¼ tsp. ground Bourbon Barrel Smoked Pepper
Dash of hot sauce (optional)
1 (8 oz.) block of extra-sharp Cheddar cheese, finely shredded
1 (8 oz.) block of white Cheddar cheese, finely shredded
In a large bowl, combine all the ingredients and stir well to combine. Serve with crackers, bread or pretzels. Pimento cheese keeps for one week in the refrigerator in an airtight container.