1 (4 oz.) jar pimiento pepper, finely chopped (with juice)
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) pkg. sharp Cheddar cheese, grated
3/4 to 1 c. mayonnaise (Hellmann's is the best)
1 small onion, grated with juice or 1 tbsp. Vidalia onion salt
1/8 tsp. cayenne pepper
1/8 tsp. black pepper

Chop peppers. Add juice and peppers to cream cheese and grated Cheddar cheese. Add mayonnaise, onion, cayenne pepper and black pepper. Mix well until blended together. Enjoy!

Great as a sandwich filling or spread on rye or wheat bread. Excellent on French bread that has been thinly sliced, spread with melted butter, garlic salt and toasted. Store in airtight container in the refrigerator.