2 cups finely shredded extra-sharp cheddar cheese
1/2 cup finely grated Parmesan cheese (not a traditional ingredient-can be left out, if preferred)
1/3 cup mayonnaise
1 small garlic clove, crushed
1 green onion, chopped
1 jar diced pimientos (4 oz.)
Ground cayenne pepper, to taste
Dry Mustard, a pinch
Place all ingredients in a food processor except pepper and mustard, blend on pulse. You want the spread to be creamy but still maintain plenty of texture. Add spices to taste. Serve at room temp. so it spreads easily.
You can spread this on bread and eat as a sandwich or use on vegetables or crackers. Traditionally, at least where I lived, we ate it as a sandwich. Use a sweet bread and add bacon, tomatoes, lettuce, etc. Hot sauce adds a kick if you prefer hotter foods.
"Southerners can't stand to eat alone. If we're going to cook a mess of greens we want to eat them with a mess of people."
"The South--where roots, place, family, and tradition are the essence of identity."
-Social historian Carl N. Degler