Pimento Cheese Spread

In a large sauce pan, combine flour and sugar, stir in vinegar and slowly stir in the evaporated milk. Stir in the cheese.

Place sauce pan over low heat (if you cook over too high of heat it will curdle and will not be the smooth texture you desire). Stir constantly until cheese has melted, about three to five minutes. Remove from heat and stir in pimentos with their juice.

Place the mixture in a glass dish and cover with plastic wrap to prevent a film. Refrigerate at least 4 hours before serving. This can be prepared a couple of days in advance. (I have kept pimento cheese in the refrigerator for up to a week. )

Serve on buttery crackers or bread.
Enjoy!
Miss