PIMENTO CHEESE

1 (16 oz.) block mild cheddar cheese*
1 (16 oz.) block sharp or extra sharp cheddar cheese*
1 (1 lb.) box Velveeta cheese, cubed
1/4 tsp red pepper
2 jars (4 oz. each) diced pimento, drain one jar only
1 tsp. GROUND celery seed
about 3 to 4 cups Hellmann's mayonnaise

Shred block cheese in food processor or shred by hand. Use a fork to smash in Velveeta cheese until smooth.

Add red pepper, ground celery seed and pimentos. Stir in mayo until well moistened. Refrigerate.

*Use only block cheese and shred yourself. Pre-shredded cheeses are dried out and do not mix well. Use good cheese and only Hellmann's mayo. A good mayo makes a big difference. Can be made 2 days in advance. May need to add more mayo before serving as cheese tends to absorb mayo. Will keep up to one week.

Makes about 2 quarts