Ingredients:

  • 8 oz extra-sharp yellow cheddar cheese, block form
  • 8 oz sharp white cheddar cheese, block form
  • 4 oz cream cheese, softened
  • 0.5 cup high-quality mayonnaise
  • 4 oz jarred pimentos, drained and patted dry
  • 1 tsp Worcestershire sauce
  • 0.5 tsp onion powder
  • 0.25 tsp garlic powder
  • 0.25 tsp cayenne pepper
  • 0.125 tsp kosher salt
  • 0.125 tsp freshly cracked black pepper

Instructions:

  1. Grate the yellow cheddar. Use the large holes of your box grater for the 8 oz yellow block.
  2. Grate the white cheddar. Use the medium or small holes for the 8 oz white block.
  3. Dry the pimentos. Drain the 4 oz jar and press the pimentos between paper towels until no liquid remains on the paper.
  4. Whip the base. In a separate bowl, beat the 4 oz cream cheese and 0.5 cup mayo until completely velvety and smooth.
  5. Add the aromatics. Stir in the 1 tsp Worcestershire, onion powder, garlic powder, cayenne, salt, and pepper.
  6. Incorporate the cheese. Add both grated cheddars to the cream cheese mixture.
  7. Fold the pimentos. Gently fold in the dried pimentos until the white base turns a soft coral hue.
  8. Final Seasoning Check. Taste a small amount on a cracker.
  9. Chill the spread. Cover and refrigerate for at least 30 minutes.
  10. Serve at room temp. Take it out 10 minutes before serving until it is easily spreadable.