To make pimento cheese, beat 3 ounces of cream cheese until it is spreadable and add 1 cup each of shredded cheddar and Monterey Jack cheese, 3 tablespoons pimentos and 1/2 cup mayonnaise to the cream cheese. Moreover, add salt, garlic powder and cracked black pepper to taste.
To make pimento cheese with Velveeta, shred 1 16-ounce block of Velveeta cheese by pressing the cheese through the grater, and add 1 small jar of pimentos to the cheese. Add 1/2 cup mayonnaise to the Velveeta, and mix the ingredients well. If desired, add additional mayonnaise, salt, pepper and garlic powder to taste.
To make pimento cheese with cheddar cheese, combine 8 ounces each finely shredded extra-sharp cheddar and shredded sharp cheddar cheese. In a separate bowl, combine 1 1/2 cups mayonnaise, 1 teaspoon grated onion, 1 teaspoon Worcestershire sauce and 1/4 teaspoon ground red pepper. Add 1 4-ounce jar pimentos, and mix the ingredients. Combine the cheeses and the mayonnaise mixture, and store the pimento cheese in the refrigerator for up to one week.
Any combination of cheeses, such as Swiss and cheddar, or mozzarella and cheddar, can be used to make pimento cheese. Additional ingredients, such as a small amount of Adobo sauce, can also be added to enhance the flavor of pimento cheese.