{'byline': '', 'hosts': 'by Kat Simons', 'byline_sources': '', 'hide_author': True, 'audience_id': '', 'original_station': [{'station': '2wd', 'path': '2wd/latest/homemade-pimento-cheese-inthekitchenwithkat'}], 'syndicated_items': '', 'original_item': {'_index': 'published-content_v44', '_type': '_doc', '_score': None, '_source': {'date': '2023-10-26T04:15:37.667+00:00', 'lead': [{'data': {'alt': 'Getty Images', 'url': 'https://images.radio.com/aiu-media/GettyImages1192164071-52d637c1-2eef-4277-8f83-4e875cfefa7d.jpg', 'width': 724, 'credit': 'Getty Images', 'height': 483, 'caption': None, '_version': 1, 'imageLink': None, 'rendition': None, 'sizeInBytes': '70205', 'borderToggle': None, 'componentVariation': 'image'}, 'original_ref': 'www.audacy.com/_components/image/instances/clo6o5hwh001i3b7ixitnqfq0@published'}], 'slug': 'homemade-pimento-cheese-inthekitchenwithkat', 'tags': ['Kat Simons'], 'feeds': {'msn': True, 'rss': True, 'postup': True, 'facebook': True, 'newsfeed': True, 'sitemaps': True, 'frequency': True, 'smartNews': True, 'apple-news': False, 'smart-news': True, 'most-popular': True, 'reversechron': True, 'google-news-feed': True}, 'hosts': ['Kat Simons'], 'adTags': {'original_ref': 'www.audacy.com/_components/ad-tags/instances/clo6o2p7l000a01uhsd828owt@published'}, 'byline': [{'hosts': [{'name': 'Kat Simons', 'slug': 'kat-simons', 'text': 'Kat Simons'}], 'names': [], 'prefix': 'by', 'sources': []}], 'teaser': 'Homemade Pimento Cheese - #InTheKitchenWithKat', 'authors': [], 'content': [{'data': {'text': "INGREDIENTS<br />1-8 oz of extra sharp cheddar cheese (be sure to get the block so you can grate it).You will need 2 cups<br />1/2 to 1 cup mayo (start with 1/2)<br />1-8 oz cream cheese(cut in blocks)<br />A dash of garlic salt<br />Salt and pepper to taste.<br />1-4 oz jar diced pimentos, drained<br />Instructions<br />You can mix this by hand, I used my food processor. Add all ingredients together except the 4 oz jar pimentos. After everything is mixed stir in by hand the drained pimentos.<br />**Don't get the preshredded cheese, they put some type of coating on it and the mayonnaise has a hard time sticking to it. You can't taste the cream cheese.This recipe is good for 10 days in the fridge. 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