Classic Pimiento Cheese

Found this recipe in Relish Magazine. I´ve made it at least 3 times now, and we love it. Usually eat it on bread, but it would be great as a dip for tortilla chips or crackers. I never get it quite as creamy as they suggest, and I don´t have extra sharp cheddar, but definitely still worth eating.

Ingredients

2 cups finely shredded extra-sharp Cheddar
½ cup finely grated Parmesan cheese (preferably Parmigiano-Reggiano)
1/3 cup mayonnaise, divided
1 small garlic clove, crushed
1 tablespoon grated shallot or yellow onion
1 (4-ounce) jar diced pimientos, drained but liquid reserved
Ground cayenne pepper
English-style dry mustard

Instructions
1. Combine half the Cheddar and half the Parmesan cheese in a large bowl. Mix together lightly. Knead in 4 tablespoons of mayonnaise until mixture is creamy and very smooth.

2. Work in remaining cheese, garlic, shallot, pimientos, 1 tablespoon of reserved pimiento liquid, a dash of cayenne and a small pinch of dry mustard. Knead just enough to mix well: it should still have plenty of texture. Add remaining mayonnaise, if necessary—just enough to make it spreadable.

3. Let stand 30 minutes. Serve cool or at room temperature.

Makes about 2 1/2 cups.