Pimento Cheese.

From a feature on NPR's Kitchen Window in 2007...

Pimento Cheese

1 pound sharp cheddar cheese
1/2 pound Monterey Jack cheese
2 medium kosher dill pickles
2 or 3 cloves of garlic
1 4-ounce jar of pimentos, drained

Cut all ingredients except the pimentos into large chunks. (The pimentos are already chopped.) Place all ingredients in a food processor and pulse just long enough to roughly chop. You don't want to puree the ingredients, just make them pliable for the next step.

Put in large bowl and mix with about 3 good tablespoons of mayonnaise. Refrigerate, but set out for 20 to 30 minutes before use.