TIPS:
*You can combine the ingredients in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy.
*Make sure to grate your own cheese from the block. Do not use pre-shredded cheese. Grate your own from the block.
*Using a stand mixer with the paddle attachment is a great shortcut for making big batches, but don't mix until the pimentos are pulverized! Stop when the mixture is well-combined.
*Instead of pre-diced pimentos, buy jarred and sliced pimentos to dice herself before adding them to the cheese mixture.
STORING:
*Store the pimento cheese in a shallow, airtight container in the refrigerator for up to one week.
FREEZING:
*You can freeze pimento cheese for up to three months. Though it will still taste delicious, the flavor might be slightly different after it has been frozen and thawed.
