Pimento Cheese

There was a big article in our newspaper's food section yesterday on how pimento cheese is the hot food trend of 2011.  My parents have always liked it, but the looks of it always scared me off.  So orange.  Somewhat creamy but lumpy.  Specks of red.  I never wanted any part of that.

I'll tell you, though, that it's really good--definitely better than any store-bought pimento cheese.  I'm glad I branched out.  My dad recommends eating it on white bread with a slice of tomato, but it's great as a dip with some crackers.  If you like it creamier, add a couple more tablespoons of mayo.  Try it yourself!

Pimento Cheese

1 lb sharp cheddar, grated
1 (4oz) jar diced pimentos, drained
4 Tbsp mayonnaise
1/2 Tbsp mustard
2 Tsbp cider vinegar
1 Tbsp sugar

Combine all ingredients.  Refrigerate at least an hour before serving.