This spread makes its home anywhere. It's great on crackers or on vegetable slices, perfect in sandwiches, grilled or otherwise, or even on baked potatoes.
8ozwhite cheddar(Grate the cheese at home. The anti caking agents in store bought shredded cheese mess with the texture too much.)
8ozextra sharp cheddar
4ozcream cheese, room temperature
1/3cupmayonnaise
1/4tspcayenne
1/4tspgarlic powder
1/4tsponion powder
1/4tsppaprika
1/4tspground mustard(Or 1 tbs Dijon mustard)
7ozdiced pimento peppers, drained
Instructions
Grate the cheeses with a hand grater or in a food processor.
In a large mixing bowl, combine cream cheese, mayonnaise, and spices. Blend until evenly combined.
Stir in cheese until evenly distributed and coated with the sauce. Many find using an electric mixer or a stand mixer helpful for this, so feel free to give your arms a rest. Fold in the pimento peppers.
Cover and refrigerate at least 30 minutes before serving. Covered, it will keep in the fridge about a week.