To the bowl of a food processor, add the softened cream cheese, mayonnaise, ⅔ of the cheddar and Gouda cheeses, ⅔ of the pimientos, smoked paprika, and cayenne pepper.
Process until smooth and well combined. Add the reserved cheeses and pimientos and pulse a few times until combined but slightly chunky. Taste and season with salt as needed.
Enjoy immediately or store in an airtight container in the refrigerator for up to two weeks.
This recipe yields approx. 3 cups.
Allow the cream cheese to come to room temperature. Softened cream cheese blends easier and more smoothly.
Be sure to freshly grate your own cheese. It blends together so much better than pre-grated cheese that is coated with anti-caking additives.
Choose your texture. For a chunkier pimento cheese, stir the ingredients together by hand. Alternatively, for a smoother, more whipped consistency, blend everything together in a food processor until well combined.