Frank Stitt roasts fresh red peppers, peels and chops them to make his pimento cheese but since I didn't have any red peppers on hand I subbed them for a jar of chopped pimentos. I think I'd like to try making it with the fresh roasted red peppers. I'm sure it's even more fabulous, but I will say, using the pimentos from the jar made making this recipe a breeze!
source: Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill (adapted)
1 pound sharp cheddar cheese, grated
1/4 pound cream cheese, room temp.
3/4 teaspoon freshly ground pepper
1 7oz jar of chopped pimentos
1/4 cup best-quality mayonnaise
1 teaspoon granulated sugar
hot sauce, to taste, 4-5 splashes
1/8 teaspoon cayenne pepper
pinch of salt
Mix all of the ingredients together in a bowl. Blend together thoroughly. Refrigerate until chilled through. Traditionally served as a sandwich topping on white bread but pimento cheese also makes a party dip, topping for burgers, or omelette filling.