2 cups grated cheddar cheese (mild or sharp, your choice. I usually use the organic cheese, without artificial colors, so the finished product is very light in color)
3/4 cup mayonnaise (good quality, like Hellman’s)
one little sprinkle each:
dry mustard powder, paprika, sugar, salt and pepper
1/4 tsp. white vinegar
one small (2 oz) jar diced pimientos, drained
1 Tbsp. very finely minced white onion
Stir all ingredients together. Will keep for about 5 days in the fridge. Good on crackers or celery, as a sandwich. I came across a recipe recently for pimiento cheese rolls that I may try soon – sounded interesting, maybe for a brunch?