1 cup shredded Cheddar Cheese (sharp, etc)

1/2 to 1 cup shredded American Cheese (white or yellow)

1 jar chopped Pimentos and it's juice (ratio is 1 jar pimentos per 1 cup shredded cheese)

1/2 cup to 1 cup Hellmann's Mayo or Miracle Whip salad dressing (or another brand)

1/2 teaspoon Sugar

1/2 to 1 teaspoon Salt

1 Tablespoon Paprika (or more)

1/3 to 1/2 cup of either:

Evaporated Milk or Plain Yogurt or Buttermilk or Dairy Sour Cream or spreadable Cream Cheese

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Paprika is THE ingredient that gives pimento cheese spread the right color, flavor and aroma. For years I made pimento cheese with about 1/2 tsp of paprika or less, and that only tasted like bland cheese and mayo mixed together.

Then one day I added way more paprika and *finally* it looked, smelled and tasted like real pimento cheese is supposed to! So please don't scrimp on the paprika, you could actually use a little more than I listed.

Authentic is a combo of some type of cheddar and white or yellow American cheeses. The classic addictive flavors I grew up with were made with sharp cheddar, white American cheese and Hellmann's Mayonnaise. But use what you have on hand and what you like.

Small sized shreds make a very smooth spread. Large shreds make a chunkier, firmer spread.

If you would like a smoother and creamier spread, mix very well, and use more mayo.

If you'd like it chunkier, or firmer, then fold the ingredients together gently, as the more it is stirred, the more the cheese shreds break up, and use less milk, mayo, sour cream or other liquids.

Add all the pimento juice to the pimento cheese mixture please. The cheese absorbs it, and the juice adds the flavor the spread needs.

To prevent breaking up the cheese shreds, mix the sauce separately from the cheese, then gently fold in the cheese. That way, the sauce can be well blended, without smushing the cheese.

The cheese will absorb quite a bunch of moisture. Once made, store it in an airtight container overnight, next day add more evaporated milk, or sour cream, plain yogurt, milk or even softened cream cheese to make it smooth and spreadable again. Alternatively, simply add more of the liquid ingredients when first mixed up.

It freezes well in zip sandwich bags. It's just as good, if not better after some extra time for the flavors to blend and develop. Be sure to squeeze all the air out of the bag before freezing to prevent freezer burn. Thawed, it becomes creamier than when first made.

Hellmann's real mayo gives it the flavors I like most, but you can use any mayo you like, or salad dressing, or just use sour cream or yogurt instead.

You can enhance this with extras, such as:

Crisped, crumbled bacon; chopped olives; chopped jalapenos, or whatever you like.

Remember: the cheese will continue absorbing moisture. By the next day or more, it will need a tiny bit of additional water, salad dressing, mayo or whatever you choose to use.

Traditionally, pimento cheese spread makes great, cold summertime sandwiches, or stuffs celery ribs very well.

Can also be used to stuff jalapenos or other chiles, wrapped in bacon, frozen and baked or grilled. If stuffing peppers with it, make the spread thick and firm, don't make it smooth and creamy, as it will just melt out of the peppers.