Pimento Cheese

I often make this pimento cheese and donate it to be sold at my church’s Hunger Helper Market on Sunday mornings in the summer.

• 1 pound extra sharp cheddar cheese, grated
• 1 8 oz block cream cheese, softened
• ½ cup mayonnaise
• 1 7 oz jar pimentos, chopped
• ½ teaspoon Cavenders All Purpose Greek Seasoning
• ½ teaspoon Worcestershire sauce
• 1 dash hot sauce, optional

Combine all ingredients in a stand mixer with the paddle attachment. Store in an air tight container in the refrigerator. Serve with crackers or make sandwiches.