I will admit, I am a pimento cheese fanatic. I order it at restaurants any time it's on the menu. My favorite is Grumpy's Grilled Cheese Sandwich topped with tomato and bacon from Two Guys Grille. Yum! I've never ordered anything else there. I even like the packaged kind from my local grocery stores (the kind they make themselves). So, overall - I guess I'm not really that picky. But I do know a really good pimento cheese when I taste one. And, I think my own is the best around. It took several tries to get it just right - and I never fail to get compliments.

Pimento Cheese

Yield: 3 cups

Ingredients:
16 oz. process cheese spread (velveeta)
8 oz. sharp cheddar cheese
7 oz. jar pimentos, drained and chopped fine
1 1/2 cups mayonnaise
2 tbsp. sugar
1 tsp. seasoning salt (old bay)
1/4 tsp. onion powder
1/2 tsp. hot sauce (tabasco)
1 tsp. worcestershire sauce

Directions:
Unwrap the velveeta, place in a plastic bag and put in the freezer for one hour to firm.

Shred the velveeta and sharp cheddar cheeses in a large bowl. Add the remaining ingredients and stir well to mix thoroughly.

Refrigerate for one hour. Serve on bread as sandwiches, stuff celery or spread on crackers.