Easy Pimento Cheese

Growing up Italian in New York, I only knew Pimento's as "that red thing inside a green olive". When I moved down south in 2002, I noticed most "true southerners" served pimento cheese spread alongside crackers at a party. I will admit some of them weren't so good (store brands) but then my boyfriends Mom served some, and it was love at first bite! Mine isn't as good as hers, but her recipe isn't written down, it's one of those "you use some of this and some of that, and when it looks too wet, it's done." I decided to experiment with several recipes and came up with this one, to tide me over between her little care packages she sends over to me and my daughter. It's a combination between Paula & Bobby Deen's recipes and a little of my own. Hope you enjoy as much as we do! So addicting.. I use a Kitchen Aid mixer, but you can mix by hand blender or Hand. I buy the preshredded cheeses to make the preparation go faster.

• Ready In: 10 mins
• Yields: 3 cups

Ingredients

• 3  ounces cream cheese, softened
• 1  cup sharp cheddar cheese, grated
• 1  cup monterey jack cheese, grated
• 2⁄3 cup mayonnaise
• 4  tablespoons chopped pimiento
• 1  teaspoon onion, grated (optional)
• 3⁄4 teaspoon black pepper
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon garlic powder

Directions

1. Put cream cheese in mixer and beat till cream cheese is fluffy.
2. Add remaining ingredients and mix until well incorporated.
3. Put in storage bowl and refrigerate for at least 2 hours, before serving. (to allow flavors to "meld" together.
4. Serve with your favorite cracker or breads.