answer:Pimiento Cheese 1 vidalia onion, finely chopped 1 small can diced green chilis 1 7 oz jar diced pimientos 1 teaspoon garlic powder 1 teaspoon salt ½ teaspoon red pepper flakes 1–½ lb. sharp cheddar, grated ½ lb. mild cheddar, grated ¼ cup mayonnaise (4 tablespoons) Drain chopped green chilies and diced pimientos in a strainer, stirring to get liquid out. Combine onions, chilies, pimientos and cheeses in a mixing bowl, blending well. Add seasonings, then stir in mayonnaise. Let sit in refrigerator at least 30 minutes to blend flavors. Makes about 6 cups. I like to do all sorts of things with this pimiento cheese—add a little cream cheese and stuff potato skins with it, add some **** and heat it, and use as a fondue with french bread, mix with 1 cup sour cream and a bag of tater tots to make a breakfast potato casserole, spread it on a homemade hamburger, and make grilled cheese sandwiches with it.