Nitalie Wert’s Pimiento Cheese
7 oz jar pimiento, chopped and well drained
4 cups sharp cheddar cheese, grated
2 teaspoons sugar
1 tablespoon white vinegar
¾ cup or less Hellman’s mayonnaise
Mix sugar, vinegar and mayonnaise. Add to cheese and chopped pimiento. Adjust to taste.
Refrigerate and enjoy! This is best if made ahead to blend the flavors and because of the vinegar, it lasts for weeks. Serve with your choice of crackers, on celery or as a sandwich. It is also great on a toasted English muffin or a bagel for breakfast.
Kristin Habowski and Nitale Wert