When I was growing up, my Mother made this a lot. It was one of our favorites and since then, I have tweeked it to my liking. That's what recipes are all about. Taking something good and making it great. Well, I think so anyway.

You need to understand that I grew up in the South at a time before fast food restaurants had even been invented and long before a 'store bought' version of pimento cheese was available. I didn't even know that there was one until a friend told me how disgusting it was compared to the homemade version. I just had to try it and she was right - it was horrible! Still is, I guess.

I was hesitant to post this because I use my own photos for my Hubs and to be quite frank, this recipe does not lend itself to being 'colorfull', but, hey, it's football bowl game time and I thought you might just need this recipe.

This is one of my most requested recipes. It makes a great sandwich spread or you can use it as the dip for a vegetable tray.

HOMEMADE PIMENTO CHEESE 

16 ounces sharp cheddar cheese, grated

1 large jar minced pimentos, drained

2 cups mayonnaise

2 teaspoons Lawry's Garlic Salt

2 teaspoons Jane's Crazy Mixed Up Salt

3 dashes Tabasco sauce

Blend all ingredients either by hand in a large bowl or in a food processor. If you like a "chunky" spread, mix by hand. If you prefer a "smooth" spread, use the food processor. Adjust the salts and Tabasco to taste. When this is mixed initially, it needs to be "soupy" as if you have too much mayonnaise.

The cheese will "soak up" the mayonnaise after it sets up. If sharp cheddar isn't your thing, just use medium cheddar or a half and half combination of both. This should be made one day in advance of serving. Use for sandwiches or as a spread for crackers. You can also use it as a dip for a vegetable tray.

A vegetable tray can really add to your table at a party. The colors are beautiful and the tray can be used as a centerpiece. Use a large round platter, put a bowl in the center for the dip, which could be pimento cheese, onion, ranch, blue cheese, or whatever your favorite happens to be, and group the items in a line from the center to the edge. Use cherry tomatoes, celery, bell pepper, broccoli, cauliflower, cucumber strips, carrots, olives, cubed cheese and anything else that you like.

Make sure you have enough room in your refrigerator for the tray to keep it cool. If you don't, put each group of vegetables in a re sealable plastic bag to save space in the refrigerator and arrange the tray when guests start to arrive.

Servings: 16

Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 233.17 Calories From Fat (73%) 170.00 % Daily Value Total Fat 19.27g 30%

Saturated Fat 7.42g 37%

Cholesterol 37.40mg 12%

Sodium 899.86mg 37%

Potassium 50.14mg 1%

Carbohydrates 8.24g 3%

Dietary Fiber 0.03g 0%

Sugar 2.03g Sugar Alcohols 0.00g Net

Carbohydrates 8.20g

Protein 7.49g 15%

MyPoints 6.3

Just a tip, a friend of mine and her family had gone camping and she decided to make this recipe. She called when they returned home and was laughing at the fact that she obviously had doubled up on the spices. I always arrange my ingredients to the left of my mixing bowl and as I add them to the recipe, I put them down on the right side of the bowl. This helps if the phone rings, the doorbell rings or the cats get into a fight.