makes 2 cups

We spread this Southern classic on Club Crackers instead of eating it the other traditional way—between two slices of soft white bread.

8 ounces extra sharp Cheddar, finely grated

1 4-ounce jar pimientos, drained and chopped

1 teaspoon grated yellow onion

½ cup mayonnaise

⅓ cup cream cheese

½ teaspoon salt

¼ teaspoon pepper

Pinch of ground cayenne

Put the Cheddar, pimientos, onions, mayonnaise, cream cheese, salt, pepper, and cayenne in a medium bowl and mix with a wooden spoon until it is well blended and the Cheddar becomes creamy. Refrigerate for about 1 hour before serving. It will keep in the refrigerator for up to 1 week.