Here is my family "secret" version of pimento cheese. I get checked at the door to make sure I have these whenever we have a family gathering.
Ingredients
Two 8 ounce (2 cup) packages of shredded Sharp Cheddar cheese (finely shredded is better)
One 8 ounce (2 cup) package of Velveeta shreds or crumbles
1 1/2 Tbl of white sugar
1/4 tsp salt
1/4 tsp black pepper
One 4 ounce jar of diced pimento peppers
1 cup mayonnaise (more or less)
1/4 to 1/2 tsp mustard powder
1/2 tsp onion powder
1/2 tsp paprika
Directions
1. Mix cheeses into a large bowl
2. Combine dry material (sugar, salt, pepper, mustard powder, onion powder & paprika). Blend dry with cheeses
3. Drain liquid from pimento jar over cheeses
4. Grind or chop pimentos very finely (or puree in small spice mixer)
5. Add pimento slurry to cheese mixture
6. Add mayonnaise and blend. Adjust mayonnaise to desired texture.
7. Put into a sealed container and let sit overnight in refrigerator. Flavors are better the 2nd day.
8. For sandwiches, divide whole loaf of potato bread loaf into two slices. Evenly divide pimento mixture over sandwiches. Hawaiian bread would also work.
Potato bread is one of the key ingredients. I also do not toss out the juice from the pimento jar (my mom always drained it into the sink). It's full of flavor, so use it! I usually drain it over the cheeses and then put the diced pimentos in my Kitchen Aid spice grinder to puree (with a small piece of plastic wrap over the top of the metal bowl to keep it from spattering inside the cover.
