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16 oz sharp cheddar cheese, grated – Make sure to get sharp or extra sharp cheddar for the best flavor. You will want to use yellow cheese so that you will get the signature color. Also, you can use pre-grated cheese or grate your own. Both work great in this recipe.
8 oz Philadelphia cream cheese– Make sure the cream cheese is softened so that it combines well. If you don’t have time to let it sit out, you can microwave it for a few seconds to soften it up.
1/2 cup mayonnaise- Use real mayonnaise in this recipe for the best results. It won’t have the same taste without it!
4 oz chopped pimentos- Find these in your grocery store near the olives, in the vegetable section near the artichokes, or in the specialty food section. I use the ones that are already diced, but if you can only find whole, just dice it up yourself with a knife or food chopper.
1/2 tsp garlic powder
1/2 tsp dried onion flakes
1/4 tsp salt
1/4 tsp pepper
Combine all ingredients in a mixing bowl. You can just dump them in, in any order. With an electric hand or stand mixer mix the cheese on low to combine and then on high for 1 minute. If you don’t have an electric mixer you can also combine by hand, but it takes a bit of elbow grease. Also if you hand mix, you will probably want to let it chill for a while longer and then mix it up again to really get the flavors combined well.
Place the cheese in an airtight container and refrigerate for at least two hours so the flavors can meld. This stuff will be good as soon as it is mixed but the garlic and onion flavor really distributes well when you let it sit a little bit. You can keep it in the fridge for up to a week, so you can make it in advance for a party or just snack on it all week long.
Serve with crackers, chips, as a sandwich, or on veggies. Most importantly… Enjoy!