Instructions:
- Grate the cheddar and Monterey Jack/Colby cheeses finely. Ensure cheeses are cold before grating.
- Place the drained pimentos on a paper towel and blot thoroughly to remove excess moisture. Roughly chop them.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, and cayenne pepper. Whisk or mash until completely smooth and uniform.
- Gently fold the grated cheeses and the chopped pimentos into the dressing mixture.
- Using a spatula, fold everything together until just combined. Avoid overmixing to prevent the texture from becoming pasty.
- Season with salt and pepper incrementally, tasting as you go. Season cautiously due to the saltiness of the cheese.
- Transfer the mixture to an airtight container and refrigerate for a minimum of 1 hour to allow the flavours to marry.
- Serve the Pimento Cheese chilled or bring slightly to room temperature before serving with crackers or vegetables.