• DO NOT USE PRE-SHREDDED CHEESE! An easier way to blend the two cheeses is to put the two cheese blocks side-by-side and slice them into 3 sections. On the large holes of a stand-up grater, grate the two blocks of cheese simultaneously.
• Drain the jar of pimentos.
• Combine the mayo with the Old Bay seasoning.
• Add the pimentos and mayo mixture into the bowl of grated cheese. Gently stir to combine and distribute ingredients equally throughout the cheese mixture.
• Chill at least a couple of hours before using to give the flavors a chance to meld.

Uses:

• Dip with pita chips or spread it on crackers
• Fill in stalks of celery with it and cut into appetizer-sized pieces.
• My favorite, however, is to slather some between two slices of sourdough bread for an amazing grilled cheese! Rather than using butter on the outside of the bread, spread a thin layer of mayo on each side before grilling it. This perfectly pairs with a bowl of tomato soup, for dipping, of course.