Mother Ruth'S Pimiento Cheese - cooking recipe

Ingredients

7 oz. cans or jars pimiento, drained
1/2 lb. sharp Cheddar cheese
2 Tbsp. finely chopped onions
1 c. mayonnaise or more for right consistency

Preparation

Blend in mixer, blender or food processor. Add salt, pepper, hot sauce and garlic powder to taste. Fix a day ahead and keep in sealed container. Will keep for 2 to 3 weeks in refrigerator. Makes 1 1/2 pounds.