Slightly adapted from Heritage
by Sean Brock
1 large Melissa’s Roasted Red Bell Pepper, diced
4 oz. cream cheese, at room temperature
½ c. mayonnaise, preferably Duke's
½ tsp. Crystal Hot Sauce
½ tsp. kosher salt
¼ tsp. sugar
1/8 tsp. cayenne pepper
1/8 tsp. freshly ground white pepper
1/8 tsp. smoked paprika
¼ cup finely chopped bread-and-butter pickles, plus ½ c. brine
1 lb. sharp cheddar cheese, grated on the large holes of a box grater
Put the cream cheese in a medium bowl and beat it with a wooden spoon until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper, and smoked paprika, and stir to blend. Add the pickles, brine, and cheddar cheese, and stir again. Fold in the diced red peppers.
Cover and refrigerate until ready to serve. Tightly covered, the pimiento cheese will keep for up to 3 days in the refrigerator.