Makes 2 cups. My first introduction to pimento cheese was the dainty pimento cheese–filled sandwiches served at church potlucks. I have to confess that I did not like it because of its sweet flavor. This version is spiced up with Sriracha.
2 ounces cream cheese, softened
1 ½ tablespoons plain Greek yogurt
1 ½ tablespoons mayonnaise
1 teaspoon Sriracha hot chili sauce
1 ½ cups shredded sharp Cheddar cheese
1 ½ cups shredded Colby Jack cheese
¾ teaspoon cracked black pepper
Fine sea salt, to taste
1 tablespoon chopped pimientos
Combine the cream cheese, yogurt, mayonnaise, and chili sauce in a medium bowl until smooth. Add the Cheddar cheese, Colby Jack cheese, and pepper to the bowl. Stir to combine. Season the cheese mixture with salt to taste. Fold in the pimientos. Use immediately or store in the refrigerator for up to 1 week.
Makes 2 cups.