Thank goodness my sister-in-law is also an excellent cook. She makes awesome…well…everything! This is her very own recipe for pimento cheese that can be used for the classic pimento cheese sandwich, a kicked-up grilled cheese, on toast, as a dip, or whatever else you like it with. If you like to make baked cheese bread, sub the mozzarella with this stuff.
1 wedge (about 1/3 lb) mild or medium hoop cheddar, shredded
4 oz cream cheese, softened
2 tablespoons mayo
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/3-1/2 teaspoon Cajun mix, depending on what your taste is!
1 oz jarred pimentos
Mix together the cheddar cheese, cream cheese, and mayo.
Add pimentos and spices and stir until well mixed.
Refrigerate for 1 hour. (Don’t worry if it the spices seem to mild at first, the flavors will intensify in the fridge. If its too mild after an hour, add in some more spices and just mix again!)