On Tue, 31 Jul 2018 21:23:00 -0000 (UTC), Wayne Boatwright
> wrote:

>
>There are countless views on pimiento cheese perfection. It can be a
>smooth and spreadable version sandwiched between two slices of white
>bread. It can be chunky, spiked with hot sauce and cayenne pepper,
>and stuffed into celery sticks. It can be made with extra mayonnaise
>for a creamy cracker topper. The list goes on and on. We found that,
>apart from the fundamental ingredients (cheese, pimientos, and mayo),
>the best pimiento cheese is the one you grew up eating. However you
>enjoy it, two things are essential: First, hand shred the cheese—some
>finely, some coarsely—for the best texture (a food processor will get
>the job done, but don’t cheat with the pre-grated stuff). Second,
>pick jarred pimientos that are diced, not sliced. This classic recipe
>works as a dip, spread, or all by itself.
>
>Serving Ideas: Serve on crackers, in sandwiches, stuffed in celery,
>etc.
>Internet Address: https://www.southernliving.com/recipes/basic-
>pimiento-cheese-recipe
>
>1 jar diced pimiento (4-oz.) drained
>1 1/2 cups Mayonnaise (duke's or Heinz)
>1 teaspoon Worcestershire sauce
>1 teaspoon finely grated yellow onion
>1/4 teaspoon cayenne pepper
>1 block extra-sharp yellow Cheddar cheese (8-oz.) finely shredded
>1 block sharp yellow Cheddar cheese (8-oz.) shredded
>
>Stir together pimiento, mayonnaise, Worcestershire, onion, and
>cayenne in a large bowl.
>
>Stir cheeses into pimiento mixture until well combined. Store covered
>in the refrigerator up to 1 week.

I never heard of pimento cheese until maybe a dozen years ago, here at
rfc. I still am unable to wrap my head around the mouth feel of
shredded cheese as a spread.
Janet US