PAULA DEEN'S PIMENTO CHEESE

1 cup packed, coarsely grated extra-sharp Cheddar cheese
1 cup packed, coarsely grated Monterey Jack cheese
1/2 cup mayonnaise, or more to taste
1 (3 ounce) package cream cheese, at room temperature
3 tablespoons minced pimentos (sweet pickled red or cherry peppers)
1 teaspoon grated onion
1/8 teaspoon garlic powder
Salt and freshly ground black pepper.

Using an electric mixer, beat cream cheese until smooth and fluffy. Add remaining ingredients and beat until well blended. Add more mayonnaise as needed to make mixture hold together. Add salt and pepper to taste (it should be quite peppery).

Can be refrigerated up to 3 days.

Use as a sandwich spread or a filling for celery sticks.

Yield: About 2 cups
Adapted from source: The Lady and Sons Savannah Country Cookbook by Paula H. Deen