Y’all, I was raised on this stuff and rightfully so. I’m Southern and my Dad’s edible gift to the world is his famous pimiento cheese. If there is a summertime occasion, Pop’s homemade gold is in tow. Augusta’s got nothing on this. The best way to eat it is smeared over a piece of the gummiest white bread you can find, haphazardly folded in half, and eaten over the kitchen sink like a savage.    

 However, in the spirit of Father’s Day, we’ll put our savage tendencies aside for a sec and treat the Pops in our lives like the heroes that they are. A good reason to do my best to follow in his footsteps. We’re planning a day on Lake Norman for Father’s Day, which means all the boat snacks and beer. I’m going to flip the script on this Southern delicacy and offer it as a dip with some fancy crackers.

the STEPS

• Grate a 16oz block of room temp good cheddar cheese
• Pre-shredded cheese will not yield the same result. Don’t cut corners. Trust me on this one.
• Room temp makes it easier to grate -  pro-tip.
• 8oz of Velveeta Cheese
  
• The children of the 80’s are mostly ok so face your fears and do the thing.
• I know it’s not real but it’s all about spread-ability. 
  
• ½ a cup of Duke’s Mayonnaise
• I repeat Duke’s mayo. Haters cannot hate just this once.
  
• Add more later if your gut tells you to so you can achieve the desired consistency
• 1, 4oz jar of Dromedary diced pimientos
  
• Just like Duke’s, it’s gotta be Dromedary
• Pepper to taste
  
• We like a lot of pepper so if you do too then go nuts.