Pimento Cheese

One of our all-time favorites here in the south is Pimento Cheese. Always a hit at parties or for just an easy lunch, Pimento Cheese is a staple of southern refrigerators. You might think that it's easier to go out and buy the stuff already made, but we've come up with a recipe that's so easy and so flavorful, you will be making it all the time! And with only 4 ingredients, you can whip this up for any occasion! Now we suggest that you buy block cheese and shred it yourself, because the pre-shredded stuff has a little cornstarch dusted on it, and we don't want that in our sandwich, so a little extra work seems worth the effort. We also charred our own red pepper, which you can do on your gas cooktop or grill. It's quite easy to do, but if you don't have gas or a grill, finely diced pimentos from a jar will work fine. Otherwise get your mixer out, or your stirring arm ready, and you'll be enjoying some delicious Pimento Cheese in no time!

The little extra work it takes to roast your own peppers is worth the flavor it adds!

Ingredients

16 oz medium-sharp cheddar cheese, shredded
8 oz cream cheese, softened
1 large red bell pepper, charred, peeled, and diced (about 2/3 cup)
1/2 cup Martin's Bar-B-Que Alabama White Sauce

To begin, prepare your red pepper on a gas burner (or grill) place red pepper directly above a medium flame (no pan). Cook each side of the pepper until it has turned black and is blistering and popping. Quickly toss the pepper into a small bowl and cover it tightly with plastic wrap. Set aside to allow the pepper to steam itself in the bowl and then cool off. Once the pepper has cooled enough for you to work with it, cut the outside of the pepper away from the center core. Using a small knife, carefully scrape off the outer skin (The skin should be very loose and come off easily).

Cut the pepper into very thin strips and then into very small pieces; as small as you can get them. In a large mixing bowl, combine cheddar cheese, cream cheese, red pepper, and Alabama White Sauce until fully incorporated. Cover tightly and refrigerate for at least an hour before serving - but it will get even better if you can wait overnight!