Paula Deens Pimento Cheese

• 3 ounces cream cheese, at room temperature
• 1 cup packed, coarsely grated extra-sharp Cheddar cheese
• 1 cup packed, coarsely grated Monterey Jack cheese
• 1/2 cup mayonnaise, or more to taste
• 18 teaspoon garlic powder
• 3 tablespoons minced pimentos (sweet pickled red or cherry peppers)
• 1 teaspoon grated onion
• Salt and freshly ground black pepper.

1. Using an electric mixer, beat cream cheese until smooth and fluffy.
2. Add remaining ingredients and beat until well blended.
3. Add more mayonnaise as needed to make mixture hold together.
4. Add salt and pepper to taste (it should be quite peppery) and use as a sandwich spread or a filling for celery sticks.
5. Can be refrigerated up to 3 days.

cream cheese, cheddar cheese, cheese, mayonnaise, garlic, pimentos, onion, salt

Taken from cooking.nytimes.com/recipes/1016197 (may not work)