Pimiento Cheese

• 16 ounces, weight Shredded Sharp Or Extra Sharp Cheddar Cheese
• 3 ounces, weight Cream Cheese, Softened
• 1/2 cups Mayonnaise
• 1/2 whole Small Onion, Grated
• 1/2 teaspoons Granulated Garlic
• 1/2 teaspoons Granulated Onion
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Coarsely Ground Black Pepper
• 3 Tablespoons Pimientos, Smashed, With Their Liquid

1. Add the cream cheese, mayonnaise, grated onion, granulated garlic and onion, salt and freshly ground pepper to the work bowl of your food processor that has been fitted with the processor blade.
2. Pulse until smooth.
3. Scrape down the sides of the bowl and add the shredded cheddar.
4. Pulse seven or eight short bursts, just until the cheese is mixed into the cream cheese.
5. Scrape down the bowl again and add the pimientos with their juice.
6. Pulse four or five more short bursts; just until the pimientos are chopped to the point where they are blended in, but still in recognizable pieces.
7. Use a silicone scraper or spatula to transfer the mixture to a serving dish or storage container.
8. Cover tightly with plastic wrap and refrigerate for about an hour prior to serving to allow the flavors to meld.
9. Leftovers can be kept tightly wrapped in the refrigerator for up to a week.
10. If you do not have a food processor, simply combine all the ingredients in a large bowl and stir vigorously with a sturdy spoon until thoroughly blended.

cheddar cheese, weight cream cheese, mayonnaise, onion, garlic, onion, kosher salt, black pepper, pimientos

Taken from tastykitchen.com/recipes/appetizers-and-snacks/pimiento-cheese-2/ (may not work)