Tool

• Mixing bowl

Ingredients

• 8 ounces freshly shredded sharp cheddar cheese

• 6 ounces cream cheese, cubed and softened

• 1 (4‑oz) jar diced pimento peppers, well‑drained

• 2 tablespoons mayonnaise

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ teaspoon cayenne pepper

• Salt, to taste

• Ground black pepper, to taste

Direction

1. In a large mixing bowl, combine the cheddar, cream cheese, pimentos, mayonnaise, garlic powder, onion powder, and cayenne.

2. Stir until very well combined and creamy.

3. Season with salt and pepper to taste.

4. For best flavor, cover and refrigerate for at least 1 hour.

5. Store in an airtight container for up to 1 week.

6. Before serving, let it sit at room temperature for 30 minutes. If too thick, add 1–2 tablespoons more mayonnaise.

Notes

• Shred your own cheese: Freshly shredded cheddar melts and blends better. Sharp or extra‑sharp is traditional, but white cheddar or a mix works too.

• Drain the peppers well: Pat dry to avoid excess liquid thinning the spread.

• Use your favorite mayo: The mayo contributes flavor, so choose a brand you love.

• Season to taste: Cheese and mayo brands vary in saltiness. Worcestershire sauce can replace salt for a savory kick.

• Chill before serving: Flavors deepen as it rests.

• Mix by hand or with a mixer: If using a mixer, keep speed low to avoid breaking down the cheese shreds.

Nutrition

Calories: 146 • Carbs: 2g • Protein: 5g • Fat: 13g • Saturated Fat: 7g • Polyunsaturated Fat: 1g • Monounsaturated Fat: 3g • Trans Fat: 0.004g • Cholesterol: 34mg • Sodium: 185mg • Potassium: 54mg • Fiber: 0.2g • Sugar: 1g • Vitamin A: 649IU • Vitamin C: 10mg • Calcium: 148mg • Iron: 0.3mg