Ingredients:

  • 8 oz Aged Sharp Yellow Cheddar (Block), freshly grated
  • 4 oz Monterey Jack or White Cheddar (Block), freshly grated
  • 2 oz Full-Fat Cream Cheese, completely softened
  • 3/4 cup High-Quality Mayonnaise
  • 4 oz jar Diced Pimentos, thoroughly drained and patted dry
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Hot Sauce (e.g., Tabasco or Cholula)
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Granulated Garlic Powder
  • 1/2 teaspoon Fine Sea Salt (or to taste)
  • 1/4 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Grate the Cheese: Using a box grater (medium holes), grate the sharp cheddar and the Monterey Jack. Chef's Note: Do not use pre-shredded cheese.
  2. Drain Pimentos: Empty the jarred pimentos into a sieve. Press gently and pat them dry using kitchen roll to remove excess moisture.
  3. Soften Cream Cheese: Ensure the full-fat cream cheese is fully softened to room temperature to prevent lumps in the final mixture.
  4. Combine Wet Ingredients: In a large mixing bowl, thoroughly whisk together the mayonnaise, softened cream cheese, Worcestershire sauce, hot sauce, smoked paprika, garlic powder, salt, and pepper until the base mixture is completely smooth and cohesive.
  5. Add Solids: Gently fold the freshly grated cheeses and the dried pimentos into the mayonnaise mixture using a rubber spatula. Mix only until just incorporated; avoid overmixing.
  6. Check Consistency: If the dip seems too stiff, add 1–2 tablespoons more mayonnaise until the desired spreadable consistency is reached.
  7. Chill (Crucial Step): Cover the bowl tightly and refrigerate for a minimum of 30 minutes, or ideally 2 hours. This step allows the flavors to marry and deepen.
  8. Final Adjustment: Taste the dip after chilling. Adjust salt, pepper, or hot sauce as necessary before serving with crackers, vegetables, or toasted bread.