Prep Time: 15 minutes | Cook Time:
- 8 oz white cheddar (Grate the cheese at home. The anti caking agents in store bought shredded cheese mess with the texture too much.)
- 8 oz extra sharp cheddar
- 4 oz cream cheese, room temperature
- 1/3 cup mayonnaise
- 1/4 tsp cayenne
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp ground mustard (Or 1 tbs Dijon mustard)
- 7 oz diced pimento peppers, drained
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.