INGREDIENTS
8 oz
cream cheese
8 oz
cheddar cheese (freshly grated)
4 oz
jar pimiento peppers (drained, juice reserved)
2 tbsp
mayonnaise
1 tbsp
Dijon mustard
1 tbsp
pimiento pepper juice
1 tbsp
chives (chopped)
1 tsp
seasoned salt (such as Lowry's)
hot sauce or cayenne pepper (to taste)