Hickory House Stuffed Pickles

Hickory House Stuffed Pickles 4 oz. American or mild cheddar cheese, grated, about 1 cup 3 Tbsp. mayonnaise 2 1/2 Tbsp. diced pimiento, or roasted red pepper 4 three inch long dill pickles, split in half lengthwise Mix the cheese, mayonnaise and pimiento together in a bowl. Cut a shallow V down the center of each pickle half, leaving 1/2 inch on either end. Scoop out the seeds and discard. Let pickles drain cut sides down on paper towels. Us a fork to stuff the Vs with the pimento cheese, mounding it in the center and spreading the cheese to cover the entire cut side of the pickle. Serve the pickles on a platter. Please use real cheddar cheese, a mild one, and pass by the American cheese. Serves 8