4 oz cream cheese, at room temperature
1/2 c mayonnaise
1 t hot sauce (I like Frank’s)
1/4 t granulated sugar
1/4 t cayenne pepper
1/8 t paprika
salt and pepper throughout
4 c grated cheddar cheese
1 12 ounce jar pimento peppers, chopped
your favorite sturdy cracker (Patrick and I choose Triscuits)
In a large bowl, add the cream cheese and mayonnaise and combine with an electric mixer. Add the hot sauce, granulated sugar, cayenne pepper, paprika, large pinches of salt and pepper and blend further. With a wooden spoon, fold in the cheddar cheese. Fold in the chopped pimientos, cover with plastic wrap, and refrigerate for at least a few hours. Serve with crackers.
Pimento cheese is also absolutely delicious spread atop a burger straight off the grill too!