Growing up in Central Florida, I could always count on a few things. One was that my mother cooked dinner for us every single night—and when I say dinner, I mean a full-on, home-cooked, delicious meal for a family of five. Something else I could always count on was that there would be pimento cheese in our refrigerator. This recipe is a take on the classic southern pimento cheese we all know and can’t stop eating. Serve with fresh pickles and crackers, in a sandwich, or as a topping for burgers. More recipes from Bert Gill’s book, Pickled, Fried, and Fresh: Bert Gill’s Southern Flavors.
Makes approximately 2½ cups
Ingredients
½ cup mayonnaise
½ cup softened cream cheese
1 cup shredded cheddar cheese
1 tablespoon chopped pickled jalapeños
1 tablespoon hot sauce
1 teaspoon sherry vinegar
1 cup chopped roasted red bell peppers
Instructions
In a large bowl, combine the mayonnaise and cream cheese well. Then gently fold in the remaining ingredients.
