I have to admit I never was a fan of pimento cheese until I moved to Georgia and discovered many people enjoy pimento cheese if made properly. I have found, what I think, is the perfect recipe and with a hint of Texas laced throughout each bite. A little kick in each bite reminds me of the South and Texas…the best of both worlds!
Makes 1 quart 
16 oz extra sharp yellow cheddar cheese (2 cups shredded)
8 oz extra sharp white cheddar cheese (1 cup shredded)
1 jalapeno seeded and diced
1 – 4 oz jar diced pimentos drained
3/4 cup light mayo
1/4 teaspoon cayenne pepper
Combine all ingredients in a large bowl and chill for at least one hour. Serve with crackers, toasted baguette slices or make pimento cheese sandwiches. Enjoy!
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