Homemade Pimento Cheese

This afternoon the Titans are playing the Ravens in the playoffs in Nashville. The weather is supposed to clear off by game time, but we’ll be indoors, so we really don’t care what’s going on outside. Since the weather is pretty funky, Andy is making a huge pot of chili and I’m fixing a batch of pimento cheese to go along with it.
What? You’ve never eaten pimento cheese with chili? Get outta here! It’s great in sandwich form, but this is what we do. Take a “Scoop” Tostito chip and add a spoonful of pimento cheese, a spoonful of chili and top it with a jalapeno pepper slice. Trust me, you are so going to love this! The melding of the coolness of the cheese, the hotness of the chili and the heat from the jalapeno is unbelievable. I have to give full credit for this tasty combination to Andy. He introduced this to both me and the boys and we’re hooked!

ingredients

1/2 big block Velveeta cheese (refrigerated)
2 cups of any shredded cheese mixture
(I use Colby, Cheddar and Monterey Jack)
1 small jar chopped pimentos (Do not drain)
Equal parts salad dressing and mayonnaise.
Salt & pepper to taste

directions

Over a large bowl, coarsely grate 1/2 of a big block of Velveeta. Pour in bag of cheese and undrained pimentos and mix. Start with adding 1 cup of mayonnaise and 1 cup of salad dressing. Mix with cheeses and add until very moist. (It’s better to add a little extra so that it will spread easier). Salt and pepper to taste.

Source: lifeisgood