Homemade Pimiento Cheese

Super Bowl Sunday is just around the corner. That means no more football until SEC games get fired up in the fall. :-(  The weather this weekend is supposed to be pretty funky, but we’ll be indoors, so we really don’t care what’s going on outside.  Andy is making a huge pot of chili and I’m fixing a batch of pimiento cheese to go along with it. 

What? You’ve never eaten pimiento cheese with chili? Shut the front door! It’s great in sandwich form, but this is what we do. Take a “Scoop” Tostito chip and add a spoonful of pimiento cheese, a spoonful of chili and top it with a jalapeno pepper slice. Trust me, you are so going to love this! The melding of the coolness of the cheese, the hotness of the chili and the heat from the jalapeno is unbelievable. I have to give full credit for this tasty combination to Andy. He introduced this to both me and the boys and we’re hooked!

INGREDIENTS

• 1/2 big block (1 lb.) Velveeta cheese (refrigerated)
• 2 cups of any shredded cheese mixture
• (I use Colby, Cheddar and Monterrey Jack)
• 1 small jar chopped pimientos (Do not drain)
• Equal parts salad dressing and mayonnaise.
• Salt and pepper to taste

DIRECTIONS

Over a large bowl, coarsely grate 1/2 of a big block of Velveeta.

Pour in bag of cheese and undrained pimentos and mix.

Start with adding 1 cup of mayonnaise and 1 cup of salad dressing. Mix with cheeses and add until very moist. (It’s better to add a little extra so that it will spread easier). Salt and pepper to taste.

When Emilee Rae isn't chewing on the basting brush;
she is tearing into her pimiento cheese sandwich!