• 16 oz sharp cheddar cheese shredded
• 8 oz softened cream cheese
• .25 c. diced pimentos
• .5 tsp. sea salt
• .25 tsp. freshly ground black pepper
• 1 Tbsp. El Guapo® Crawfish Boil Bitters
In a medium sized mixing bowl, cream together the cheddar and cream cheese until well combined. Stir in pimentos, salt, pepper and bitters. Add additional spices and bitters to taste. Pimento cheese can be refrigerated in an airtight container for up to a week.