Being from the south, I love pimento cheese. One of my first recipes I put on the blog is for a Pimento Cheese that I would make every summer my family would go to the beach. Some would eat it on bread, others on a cracker, some on celery - either hot or cold - but it was always enjoyed.
I found this recipe in Southern Living. It was quick, easy and didn't make too much. We snacked on it cold and then we did try it grilled. We liked it both ways but I think the favorite was cold - with crackers or on a sandwich. This is a little different than my traditional Pimento Cheese but still so yummy.
Three-Cheese Pimento Cheese (adapted from Southern Living)
1 (8 oz) pkg cream cheese
1 (4 oz) jar diced pimentos, drained
1 (5 oz) jar Kraft pimento cheese spread
1/2 cup mayonnaise (I used light)
1/4 tsp garlic powder
1/4 tsp grown chipotle chile powder
freshly ground pepper to taste
12 to 18 oz shredded Cheddar cheese (I used closer to 18 oz - depends on texture you want)
Microwave cream cheese for 1 to 1 1/2 minutes - in thirty second intervals - or until melted and smooth. Stir in next six ingredients. Stir in cheddar cheese. Serve immediately or cover and chill. Store in the refrigerator in an airtight container up to 4 days.