By Perre Magness, The Runaway Spoon
6 strips of smoked bacon
8 ounces naturally smoked orange cheddar
8 ounces naturally smoked white cheddar
1 (4-ounce) jar diced pimentos
1 cup of mayonnaise, more or less
2 teaspoons smoked paprika
1 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1. Cook the bacon until crispy and drain on paper towels. Pat off as much grease as possible with paper towels. Finely chop the bacon.
2. Grate the cheeses together into a large bowl. Stir it together with the bacon pieces and undrained pimentos. Stir in the mayonnaise until you have a consistency that appeals to you, then add the paprika, garlic powder and Worcestershire sauce. Add salt and pepper to taste.
3. Scrape the pimento cheese into a serving bowl and chill for several hours to let the flavors meld. The pimento cheese will keep covered in the fridge for up to five days.
