Adapted from a recipe by Paula Deen
Makes about 3 cups
8 oz (1 package) cream cheese, room temperature
1 cup grated sharp white cheddar cheese
1 cup grated Monterey Jack cheese
1/2 cup mayonnaise
1 tsp grated onion
4 oz jar diced pimentos, drained
1/2 tsp kosher salt
pinch of freshly ground black pepper
pinch of garlic powder
Using an electric stand mixer fitted with the paddle attachment, beat the cream cheese until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the rest of the ingredients and beat until well combined, again scraping with the spatula as needed. Can be served right away (with chips, crackers, or vegetable crudités) or kept refrigerated in an air-tight container for up to five days.
