Affectionately known as "the caviar of the South," this pimento cheese recipe is from Hilton Head Island's finest.
4 large pimento peppers, roasted, peeled, seeded and diced*
2 jalapeños, roasted, peeled, seeded and diced*
4 oz. cream cheese, room temperature
1/2 cup of mayonnaise
1/2 tsp. Frank’s hot sauce
1/2 tsp. kosher salt
1/2 tsp. sugar
1⁄8 tsp. cayenne pepper
1⁄8 tsp. ground white pepper
1⁄8 tsp. smoke paprika
1/4 cup chopped pickles with brine
1 lb. extra sharp cheddar cheese (Tillamook suggested)**
Grate entire pound of cheese on the large holes of a box grater into a large bowl. Add the rest of the ingredients and fold in until completely mixed. Cover the bowl and chill until serving.
*Pimento peppers and jalapeños can both be purchased fresh or in jars. Fresh is the best way to go for most flavor but jars can be found on the pickle aisle of your grocery store. **Freshly grated cheese will work and taste much better than pre-grated bagged cheese but is not required.