This is one of my very favorite ingredients for sandwiches. I found this recipe in Better Homes & Gardens magazine. This would be good on white bread, as shown, or any other kind of bread or toast, on a hamburger, hot dog, or even in a deviled egg.
Place the drained pimientos in a blender or food processor and puree until almost smooth.
In a very large bowl, using an electric mixer, combine the cheese and pimiento, beating until almost smooth. Beat in mayonnaise.
The spread may be stored, covered, in the refrigerator for up to 1 week. Remove the spread from the refrigerator and allow it to reach room temperature before serving.
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