Pimento Cheese

Pimento cheese was one of those treats I always looked forward to growing up.

This recipe came from my grandmother, who got it from a Mennonite man on a trip to Virginia.  No clue where it came from before that, but it's my favorite...and today I'm going to share it with you!  A few weeks ago our friends Christian and Laci took a trip to North Carolina and had Pimento Cheese for the first time and loved it.  Her excitement re-inspired me to make it for an upcoming picnic - thanks Laci!  :)

Ingredients
1 pound Sharp Cheddar Cheese
1 pound Colby Jack Cheese
1 pound Velveeta
8 ounce jar pimentos (chopped)
4 Tablespoons sugar
1.5 cups mayonnaise (or more if needed)



Directions

Grate all cheese.  The Velveeta is quite soft (and can be hard to grate), so it helps to put it in the freezer for a while so it stiffens up.  Be careful of fingers - don't go too fast...grating thumbs hurts.

Strain pimentos and chop them a little more.

Then combine the pimentos, sugar and mayo.

Refrigerate a few hours before enjoying.  Serve with crackers or on a sandwich, and it'll make your day.  We also like to make grilled pimento cheese sandwiches.  Just butter the outsides of your bread, fill with 1/4 cup of pimento cheese, and cook on low in  frying pan...just like you would a regular grilled cheese sandwich.  Creamy, melted goodness.

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