Pimento Cheese

Freshly made Pimento Cheese with Saltine Crackers.
We, like most of the country, are having a heat wave and I am not wanting to turn on the oven or cook or eat anything heavy. It is really time for "summer fare", tall cool drinks, veggies and dip, salads, sandwiches, and cheese and crackers.

Today I made up an old favorite Pimento Cheese. Lots of recipes out there, this is my version.

2 C. freshly grated sharp cheddar cheese
1 C. freshly grated Monterrey Jack cheese
3/4 C. freshly grated Parmesan cheese
1 4 Oz. jar Pimentos drained and chopped
3/4 C. Hellman's Mayonnaise
2 T. sweet pickle juice
1 t. honey
pinch of salt
pinch of fresh grated black pepper
pinch of cayenne pepper

NOTE: I don't like to buy already grated cheese for things like this because the cheeses are hard and drier than if I grate it myself with a box grater.

Store refrigerated in an air tight container.
Stir all of the ingredients together and taste. Adjust as needed for seasoning. For best results make a day ahead and keep covered in the refrigerator. Bring to room temperature to serve with crackers for ease in spreading.

Yield about 3 1/2 cups cheese spread.

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