Pimiento Cheese

One of our family friends makes an excellent version of this and this is my attempt to recreate it. I make this almost every time I'm asked to bring a dip somewhere, mainly because it's my favorite dip, but also because these ingredients are some I almost always have on hand. It's admittedly a little different every time I make it depending on what I have on hand and how heavy-handed I'm feeling that day so feel free to improvise.

Time: 10 minutes
Serves: 6 as an appetizer

Ingredients

• 1 1/2 cups grated Monterey Jack cheese
• 1 1/2 cups grated Sharp Cheddar cheese
• 1 TBSP chopped pimientos (usually with the olives in the grocery)
• 1 TBSP chopped pickled jalapenos (from a jar or can)
• 1 small fresh jalapeno or serrano pepper
• 2 TBSP mayo
• 2 tsp black pepper
• Dash of juice from pickled jalapenos

Prep

1. Grate both cheeses and add to a medium-sized bowl.
2. Slice your fresh pepper lengthwise and cut out the seeds. Then chop the rest and add to the bowl with cheeses. You can leave the seeds in if you like it extra spicy.
   

3. Chop your pickled jalapenos and pimientos if they are not already chopped in the jar.
4. Add pickled peppers, mayo, black pepper and jalapeno juice to the bowl with the cheeses.
   

5. Mix with a fork, cover with plastic wrap and refrigerate until ready to serve.
   

6. Serve with Wheat Thins and/or Fritos.