Instructions

• Grate the 12 ounces sharp white cheddar cheese and set aside 4 ounces of the grated cheddar in a separate bowl; ensure the 8 ounces cream cheese is softened before using.
• In a food processor add the softened 8 ounces cream cheese, the remaining grated cheddar (the other 8 ounces), 4 ounces drained pimentos, 1/3 cup mayonnaise, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika, and kosher salt and pepper to taste.
• Pulse the mixture in short bursts, stopping occasionally to scrape down the sides, until the ingredients are combined and the mixture is somewhat whipped but not completely smooth.
• Transfer the processed pimento cheese to a bowl.
• Stir the reserved 4 ounces grated cheddar into the bowl by hand until evenly distributed.
• Cover and refrigerate if not serving immediately; the pimento cheese can be stored in the refrigerator for a few days.
• To serve, sprinkle 2 tablespoons chopped fresh chives on top and offer with your preferred dippers.