1 ½ cup mayonnaise
1 (4oz.) jar of diced pimentos, drained
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.