There must be at least a bazillion ways to make Pimento Cheese spread.  We are getting hungry for it around here, what with the holidays coming upon us quickly.  (Eek!  Is Thanksgiving REALLY this week?  Is it really only a little over 2 months until Valentine's Day??)

We don't have a recipe, but a method from a ride-the-bus-to-work friend many years ago.  Anyone want to add some other recipes for Pimento Cheese?  I'd like to see how everyone else makes it.

Helen's Pimento Cheese Spread

Equal parts shredded Velveeta and sharp or extra sharp cheddar cheese

Real Mayo (salad dressing really doesn't taste good in this – I like it for other things, but not this one)

Jar of chopped Pimentos with their juice (large or small depends on how much cheese you shred)

Mix the cheeses with enough mayo to make a fairly dry consistency.  Dump in as many pimentos with their juice as it takes to make it taste good.  We like quite a lot of pimento.  If needed, add more mayo.

Must admit that I thought this sounded pretty disgusting when she first told me about it.  Then I ate some and have never tried it any other way.  Of course, I had to try it once using Miracle Whip.  Only that once!

Shirley, I've probably made every mistake that can be made with this one.  The first time, I didn't even have a grater, so chopped the cheese.  By the time that was done, the cheese was pretty warm, so just disintegrated.  You couldn't tell what kind of cheese was in it at all, but it tasted great!

From that experience, I sort of let the cheese come up to room temp now, and let it all fall apart while mixing, mixing, mixing.  If you prefer seeing the shreds of cheese, just don't mix as much.