Pimento Cheese

Pimento Cheese like Grandma used to make (with a couple of my own tweaks)

1 (8-oz) package cream cheese, at room temperature

½ cup mayonnaise

1 tsp Worcestershire sauce (I usually prefer a couple tsps)

¼ tsp garlic powder

¼ tsp onion powder

8 ounces sharp Cheddar cheese

1 (4-oz) jar diced pimentos, drained

¼ tsp salt (if needed)

subheading: Optional if you want to add a bit of zip:

¼ tsp ground cayenne pepper -or-

½ small jalapeno pepper, seeds removed, diced finely (about 1 Tbs)

Put first six ingredients into food processor or mixer and blend until smooth and creamy.

If you used a food processor, scrape cream cheese mixture into a large mixing bowl.

Add shredded cheese and drained pimentos.

Add cayenne or jalapeno, if desired.

Mix until well blended.

Let stand for 10 to 15 to let the flavors blend, then taste. Add salt or more of the other spices, if needed.

Serve with carrots, cucumbers, celery, crackers or mini-slices of pumpernickel.

You can refrigerate this up to 5 days, but bring to room temperature before serving.

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