Recipe by HeidiSue
Our favorite, from Southern Living Homestyle cooking 2002. This makes a lot, I often half the recipe. It freezes well for up to a month. I usually double the pimento. My mom makes it with light velvetta, reduced fat cheeses, lite mayo and splenda and it is still really good.
Top Review by Deb Wolf
Very good! I was looking for a pimento spread to satisfy my craving for Floyd's Restaurant's pimento cheese, as Floyd's has closed. This was not only very good, but very close. I swapped out the mayo for Miracle Whip as I know that's what they used on their sandwiches. Floyd's had more pimento, so next time I'll double it; a moister consistency (I don't think they drained the pimentos) and a little extra tang (I'm guessing they added some Worcestershire sauce). None of this is criticism, this is Very Good and I will definately make this again.
- 16 ounces loaf cheese spread, cubed
- 4 cups shredded mild cheddar cheese
- 4 cups shredded sharp cheddar cheese
- 2 cups mayonnaise
- 2 (4 ounce) jars diced pimentos, drained
- 3 tablespoons sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper