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! :)
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)
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.
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