Pimento cheese is a Southern classic, and is famously featured at the Masters Tournament each year at Augusta National as a signature spread on sandwiches. I like it a little extra spicy and my favorite way to serve it is on crackers with a pickled jalapeño on top!
2 cups cheddar cheese, shredded
8 ounces cream cheese, room temperature
1/2 cup mayonnaise
4 ounces diced pimentos, drained
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper
Combine both the cheeses and mayo in a bowl and beat with a hand mixer until combined. Fold in the pimentos and spices with a rubber spatula and mix until thoroughly combined. Adjust spiciness to your taste. Store in an airtight container and keep in the refrigerator for up to a week.