Something handy to have around, especially if you have those with a southern appetite to feed, is Pimento Cheese It can be used in numerous ways and is quite versatile.
What gets the greatest debate in this recipe is the choice of brands of Mayo. In the south they can get Blue Plate. Along the east coast Dukes is the choice of most.
At it’s most basic, ( or if you’re ingredient are limited )
1 lb shredded Sharp Cheddar Cheese
1 C mayo
7oz jar of diced Pimentos drained (but reserve liquid)
1/2 tsp each of hot sauce and cayenne pepper.
This can be served immediately and it will store in a tight container for a week in the fridge. If you want it thinner you could add some of the left over Pimento juice.
A more upscale version
3 cups shredded Sharp Cheddar cheese
1/2 cup Blue Cheese crumbled
8oz package of Cream Cheese
1/3 cup softened butter
1/4 cup heavy cream
Dash of hot sauce, Worchestershire sauce, and shake of paprika.
salt to taste.
Some like to add the juice of pickled Jalapeno peppers in place of the hot sauce. If at home others will add a splash of lite beer to make this soothe and spreadable.
It is most commonly used as a spread for sandwiches but I’ve seen it used in deviled eggs, a stuffing in chicken breast, a salad dressing when made thin and pourable,in breakfast biscuits, with cornbread and mixed with macaroni like mac & cheese.