Pimento Cheese with Crackers

Method

1. In a medium bowl, mash the softened cream cheese with a fork until it is smooth and has no lumps.
2. Add the mayonnaise to the cream cheese and stir until fully combined and creamy.
3. Fold in the shredded cheddar cheese, drained diced pimentos, garlic powder, onion powder, cayenne pepper, and black pepper, stirring with a spoon until everything is evenly distributed; the mixture should be thick and scoopable, not runny.
4. Taste the mixture and adjust the seasoning if needed, adding a small pinch more cayenne if you want more heat.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, which lets the flavors blend together and firms up the texture for easier scooping (this step can be skipped if you are short on time, but it does improve the flavor).
6. If you want a smoky, grilled twist, brush the crackers or sliced baguette lightly with melted butter and place them on a preheated grill over medium heat, around 350 degrees Fahrenheit, for 1 to 2 minutes per side, until light grill marks appear and the edges turn golden; watch closely since crackers and bread toast quickly.
7. Remove the grilled crackers or bread from the grill and let them cool for 2 minutes before serving, since they will be hot.
8. Scoop the pimento cheese into a serving bowl and set it in the center of a platter, surrounded by the crackers or grilled bread slices for guests to spread it themselves.
9. Store any leftover pimento cheese in an airtight container in the refrigerator for up to 5 days.