Pimento cheese Name: Sharon Newkam Base: Retired - Military Brat Recipe: 1/2 lb extra-sharp Vermont white Cheddar 1/2 lb extra-sharp aged New York (orange) Cheddar 1 (7-oz) jar pimentos, drained and finely chopped 1/2 teaspoon black pepper cayenne to taste or hot sauce 2/3 cup Hellmann's mayonnaise (u can add more if you like to make it creamy) Add some finely chopped Jalapeños - optional Add some grated onion- optional Finely grate cheeses into a large bowl. Stir in pimentos, black pepper, cayenne, and salt to taste with a fork. Then stir in mayonnaise, mashing mixture with fork until relatively smooth. (It should be flecked with small pieces of pimento.) Scrape spread into a crock, jar or plastic container and chill, covered, at least 2 hours to allow flavors to develop. Serve pimento cheese with crackers or use as a filling for finger sandwiches. • Pimento cheese keeps, tightly covered and chilled.