Mary Lea's Pimento Cheese

The first time I had my husband’s sister’s pimento cheese it was a surprise. It wasn’t your typical southern pimento cheese. There was a gentle kick, kind of like a southern, “bless her heart.” I haven’t made any other pimento cheese since. There is no need to. This one has the perfect balance of southern charm and tradition, with a hint of unexpected spiciness. It’s perfect on your traditional club cracker or tortilla chips, and a delight on a burger (especially when you have guests over). This is it. The pimento cheese you have been looking for. Don’t thank me. Thank Mary Lea.
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YIELDS: 10 servings
COOK TIME: none
TOTAL TIME: 20 minutes 

8 oz of sharp cheddar
8 oz of extra sharp cheddar 
¼ cup of diced jalapenos 
1 TBSP of grated onion
1 TBSP of Worcestershire sauce
¾ cup of mayo 
1 4oz jar of pimentos, drained 

Grate the cheese in a large mixing bowl. Mary Lea’s biggest tip is you should go by weight of cheese not by cup. It equals a little more than 2 cups. She also insists you use Hellman’s mayo and Mt. Olive diced, pickled jalapenos in a jar. Mix all of remaining ingredients together. Chill for about 20 minutes. Serve with club crackers, chips, veggies, or on your burger.