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Incredible Pimiento Cheese

Yield 2 quarts
It’s hard to beat this basic homemade pimiento cheese featuring sharp Cheddar and Velveeta, mayonnaise, and diced pimiento.  It’s easy when you make it in the food processor, and you’ll get 2 quarts—plenty for tailgating or making sandwiches for a crowd.


  • 2 (8-ounce) packages Cheddar cheese
  • 2 (8-ounce) packages sharp Cheddar cheese
  • 1 (16-ounce) loaf process cheese spread
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 (4-ounce) jars diced pimiento, drained
  • 2 cups mayonnaise or salad dressing

How to Make It

  1. Position shredding disk in food processor bowl; shred Cheddar cheeses. Cut cheese loaf into cubes. Position knife blade in processor bowl; add half of cheeses. Process until smooth, stopping once to scrape down sides. Transfer mixture to a bowl.

  2. Add remaining cheeses, sugar, salt, and pepper to processor bowl; process until smooth, stopping once to scrape down sides.

  3. Stir into cheese mixture in bowl. Stir in pimiento and mayonnaise.

  4. Note: This dish may be frozen.