Pimiento Cheese¶

Adapted from Frank Stitt, Frank Stitt’s Southern Table
Makes about 2 cups

• 1 pound high-quality sharp yellow cheddar
• 1 pound cream cheese, softened
• 1 teaspoon freshly ground pepper
• 1 large red bell pepper, roasted, peeled, seeded, and chopped small (jarred roasted red pepper is fine)
• ½ cup homemade mayonnaise or good quality commercial mayonnaise
• 1 teaspoon sugar
• Splash of hot sauce
• ⅛ teaspoon cayenne pepper (optional)

Grind the cheddar in a food processor fitted with the grating disk, or grate it on the small-holed side of a hand grater. Resist the urge to use pre-shredded cheese—it’s covered in starch to prevent clumping and that starch is not going to do the pimiento any favors. Transfer the grated cheese to a bowl, add the cream cheese, white pepper, bell peppers, mayonnaise, sugar, hot sauce, and cayenne, if using, and blend all together thoroughly. Refrigerate and serve chilled.