This recipe comes from yet another page that we ripped out of a Food Network magazine years ago. There's no date on it, but there is a picture of the Deen Brothers on the back, so it's older than we remember, I'm just not sure if they had anything to do with this dish.

Either way, this sucker's been one of the most requested/most reliable for (what used to be) the usual Sunday afternoon tail-gating in the living room with our daughter and her boyfriend. We can't wait to start those up again. Meanwhile, don't let the 1/4 teaspoon measurements throw you off here, you can always eyeball 'em, just don't leave 'em out, it does make a difference!

Hot Pimiento Cheese Dip:

2 cups (8 oz.) shredded sharp Cheddar cheese, 2 cups (8-oz.) shredded Monterey Jack cheese, 1 (4-oz.) jar chopped pimientos (drained), 1/2 cup mayonnaise, 1 1/2 tsp. grated yellow onion, 1/4 tsp. salt, 1/4 tsp. freshly ground black pepper, 1/2 cup diced tomatoes, Tortilla chips or crackers (your choice)

Preheat oven to 350.

Stir the cheeses together in a good-sized bowl, setting aside 1/2 cup of the mixture for topping. Pat pimientos dry with a paper towel. Add the pimientos along with the mayo, grated onion, garlic powder, S&P to the mixing bowl. Use an electric mixer on medium speed until all ingredients are combined. Last, gently (gently!) stir in the tomatoes.

Spoon the cheese mixture into a 1-quart shallow baking dish (or whatever you've got that's close enough); sprinkle with the reserved cheese. Bake 25 minutes or until bubbly and golden. Let stand 5-10 minutes before serving with your choice of chips and/or crackers. We like all the Maine made tortilla chips; get the big ones so you can put more cheese on 'em!

You're welcome.