This recipe by Vetra Alderson Stephens comes from her grand daughter of chef Dixie Grimes at the BTC Old-Fashioned Grocery in Water Valley, Mississippi.

Whatcha Need:

1 pound red rind hoop cheese, shredded (4 cups)
1/2 cup chopped pimientos
1/2 cup Hellmann’s mayonnaise
1 teaspoon granulated onion
Dash of Tabasco sauce
1 teaspoon granulated onion
1 teaspoon granulated garlic
1/8 teaspoon dry mustard
1/8 teaspoon sweet paprika
1/8 teaspoon white pepper
Pinch of sugar
Salt to taste

Whatcha Do:

1. In a medium bowl, combine the cheese, pimientos, mayonnaise, Worcestershire sauce, Tabasco, granulated onion, granulated garlic, mustard, paprika, white pepper, and sugar. Using your hands, mix thoroughly until creamy. Season with salt to taste. Refrigerate for at least 4 hours before serving.
2. This pimento cheese will keep for up to 7 days, in the refrigerator, in an airtight container.