Pimento Cheese

When I was in New York recently I discovered the re-emergence of the pimento cheese.  At one of the restaurants I ate at they served pimento cheese with the most delicious honey glazed pretzel bites and it was dreamy.  Once the pretzels ran out, I couldn't stop myself from eating it directly from the bowl with a spoon down to the very last bite.  

I was still thinking about the dip once back at home, and remembered seeing a recipe in my mom's old cookbook.  I dug the cookbook out and tried her recipe and it came out as good, if not better than the restaurant version.  I like to serve this with Stacey's Pita Chips but any cracker or your favourite bread will do.  I am passing this recipe along to you to try but beware, you can't stop at one spoonful.  

For the cheese

1-250g package cream cheese, room temperature
2 cups grated sharp cheddar1/2 cup mayonnaise
1 small jar pimentos, drained and chopped
1 clove garlic, minced
1/4 tsp salt

Place all ingredients in a bowl and mix until well blended.  Don't feel like you have to finish it all at once as it keeps well in the fridge for weeks.  But I dare you to have leftovers!