Yes, it’s supposed to be spelled “pimiento.” But Southerners like the ones in our family pronounce it “pimennah,” so the spelling hardly matters. Once you make this, you will never settle for the bland or just plain nasty stuff from the grocery store, ever again. One more thing – we hardly ever make this without the sharp and tangy Tillamook and Cabot cheddar cheeses that make it especially good.

• ½ pound extra sharp white cheddar
• ½ pound extra sharp yellow cheddar
• 7-ounce jar pimientos or roasted red peppers packed in oil, drained and chopped finely*
• ½ teaspoon white pepper
• Dash of Tabasco
• ⅔ cup Hellmann’s or homemade mayonnaise
• Optional: handful of green olives, chopped finely

Using a food grinder or food processor, grind cheeses into large bowl. Stir in pimientos, mayonnaise and seasonings; beat until smooth. If you are adding olives, you can process them in if you want to, but we think it turns out better if you add them afterward. Besides, the little green flecks of olive look nice. Chill before serving with crisp crackers or as a sandwich filling; will keep in the refrigerator for two or three days.

* We made this once with a jar of roasted red peppers packed in olive oil when we couldn’t find pimientos in the store. Now we usually buy the red peppers.