Pimento cheese

Prep Time:

10 Minutes

Cook Time:





1 ½ cup mayonnaise

1 (4oz.) jar of diced pimentos, drained

1 tsp. Bourbon Barrel Aged Worcestershire Sauce

¼ tsp. Bourbon Barrel Smoked Paprika

½ tsp. onion powder

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.