Most of us in the South have a favorite pimiento cheese recipe that brings back childhood memories. So risking that I could be committing "sacrilege" by changing the family recipe, I wanted a more adult version of this spread that had a smoky flavor. (Besides it was too hot to grill on July 4th!!) My inspiration came from a recipe by chef Sara Foster in The Foster's Market Cookbook.
Add roasted red peppers and pimiento to cheese mixture, and stir well.
In a separate bowl, combine well the remaining ingredients. Taste and adjust seasonings as needed.
Stir the mayo mixture into the cheese mixture and blend well.
Refrigerate in an airtight container for up to one week.
For great sandwiches, use fresh pumpernickel, sourdough or sundried tomato (photo) bread. Lightly coat each slice with mayo; place a piece of thick smoked bacon on one half; spread pimiento cheese on top and cover with the other slice of bread. Also works well as a dip with vegetables or as a spread on crostini.