• 1/2 cup cheddar cheese , shredded
  • 1/2 cup monterey jack cheese , shredded
  • 1 (3 ounce) jar pimientos , with juice
  • 1/4 cup mayonnaise
  • 1/8 teaspoon celery salt
  • 1/8 teaspoon paprika
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  • 1 Place everything in order in a bowl and mix. Butter one side of your bread and put on a medium hot griddle. Top with the amount of pimiento cheese spread you want. Butter the other slice of bread and put butter side up. Grill until golden brown. It will drip down the sides if you use too much, but just makes it all the better. Remove and let sit for about a minute, to let cheese settle. Cut in half and serve.
  • 2 Drop a dollop on top of a bowl of chili.
  • 3 Melt slowly and serve as a nacho dip. I add a little hot sauce to spice it up or about a 1/2 cup salsa for another kind of dip.
  • 4 I have also used this to make macaroni and cheese. Cook your macaroni and drain. Mix the above mix, you may have to increase the amounts to make it cheesy enough. Add about 1 cup of milk. Pour into greased casserole and bake about 45 minutes at 400.