We had a truly revolutionary Bacon Wednesday a few weeks ago. Betsy made her grandmother’s pimento cheese spread. We used it on bacon and pimento cheese sandwiches. I am just going to say that we were happy nobody else was here because we were not up to sharing.
I have Googled this extensively and there is nothing like this recipe on the Internet so this will be a world premiere of Callie Everett’s pimento cheese spread. I will warn you that Betsy’s recipe makes about two gallons of the stuff. You can refrigerate it and use it again. In fact, Betsy had it on crackers this morning, about three weeks after she made it. So the shelf life seems to be, like, forever. It contains Velveeta, after all.
By the way, you will question the use of dill pickle juice. Don’t. It makes the recipe.
Pimento Cheese Spread
1 pound Velveeta
1 16-ounce jar mayonnaise
1 small jar pimentos
Dill pickle juice to taste
Melt the Velveeta in the microwave just until its softened. Fold in the mayonnaise and pickle juice to taste. Spoon in the pimentos, adding a little bit of the pimento juice. Refrigerate for at least one hour.
Recipe by Callie Everett, Betsy Everett’s grandmother