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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.
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