Pimiento cheese is the bright orange spread that Southerners are crazy for because it’s comforting and delicious and traditional. It’s most often served as a dip or spread, but it’s also good in a sandwich all by itself or as a topping on burgers. I like to make up a big batch for family gatherings and barbecues, and if I have some left over, I’ll eat it in a sandwich the next day. I’m going to give you a big recipe, too, so you can do the same.

Ingredients

　　3 cups (about 1 1/2 pounds) grated medium-sharp cheddar cheese

　　3 cups (about 1 1/2 pounds) grated processed cheese, such as Velveeta

　　2 4-ounce jars chopped pimiento peppers, with their juice

　　1/2 cup sugar

　　3 cups mayonnaise

　　2 tablespoons freshly ground black pepper

　　In a large bowl, mix the cheeses, peppers and juice, sugar, mayonnaise, and black pepper with a metal spoon (the peppers will stain plastic or wood), and stir until the mixture is well blended. Keep covered in the fridge until ready to use. Serve with your favorite crackers, good crusty bread, or corn chips.

　　Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.