#3 Pimento Cheese with Dill Pickles

Ummm....I was kinda wondering if there could possibly be any blog in the world that has posted about pimento cheese three times? I don't know what my obsession is with making this? I mean, I like it, but certainly not enough to feature it almost every month. I will not be making any more pimento cheese...until at least October.
OK...I love...LoVe...LOVE dill pickles.   I had to share this great recipe. Taylor (at work) told me about her recipe for pickled pimento cheese, and I tried it out, and it is so wonderfully DILLicious :insert comedic drum bangs here: and then :insert rotten tomato toss here:. If you like dill pickles...I recommend this pimento.
Ingredients:
•4 ounces, weight Pimentos
•10 pieces Kosher Baby Dill Pickles
•10 ounces, weight Cracker Barrell Extra Sharp Cheddar Cheese
•10 ounces, weight Sharp Cheddar Cheese
•½ whole Lemon (just The Juice)
•8 dashes Pepper
•4 dashes Garlic Powder
•½ cups To 3/4 Cup Real Mayonnaise
Preparation Instructions
Cut pickles, and pimentos into small pieces. Grate cheeses. Juice lemon (use 1/2 of the whole lemon depending on your preference). Mix all of this together and add dashes of pepper, and garlic powder to taste. Add 1/2 -3/4 cup mayo (depending on your love of may0). Mix all the ingredients together.
Cover with Syran wrap and chill for a few hours. Serve on bread or with assorted crackers.