Adapted from a recipe from the Biltmore Estate in Asheville, North Carolina.
Ingredients
8 oz block white cheddar, shredded
8 oz cream cheese, softened
1/2 cup mayonnaise
2 – 4 oz chopped pimento (depending how much you like or dislike the red stuff)
1 – 2 teaspoons freshly ground black pepper
Directions
Mix all the ingredients together, by hand or with a mixer. Chill. bring to room temp before serving. Serve on thinly sliced pieces of sour dough bread, toasted if desired. Can also be used as a sandwich spread, with crackers, on top of a hamburger, in grilled cheese, and as a facial masque. (Just kidding about the last one.)
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As I make this recipe more and more, I find two teaspoons of black pepper is way too much, and I have settled on a heaping 1/2 teaspoon. Forget the fresh ground stuff, just use McCormicks Black Pepper from the can. I have taken to adding a pinch or two of Cayenne pepper for a bit of heat. I may detest pimento, but I sure love this Southern staple. It pairs well with an ice cold Sauvignon Blanc. Or a Blue Moon with a slice of orange.