Pimento Cheese Spread

Yields approximately 2 1/2 cups.

1/2 cup of jarred pimento, well drained
6 tablespoons mayonnaise
2 garlic cloves, minced
1 1/2 teaspoons Worcestershire sauce
1 teaspoon hot sauce (I used Sriracha*)
16 ounces grated extra sharp cheddar cheese
Optional garnish: black olive slices
For serving: tortilla chips, crackers, celery and carrot sticks, cucumber rounds, etc.

In a food processor, process the pimentos, mayonnaise, garlic, Worcestershire, and hot sauce until smooth, scraping down the sides once or twice as needed. (I find it helpful to lightly stir the garlic and sauces into the mayonnaise before processing. This will prevent the small amount of sauce and bits of garlic from settling under the blade.)
Add the cheese and pulse until uniformly blended with fine bits of cheese throughout, about 20 pulses. Scrape down the sides of the processor after about 10 pulses. If you prefer a creamier consistency, you may process longer.
Cover and store in the refrigerator until ready to use. The spread will keep for approximately 2 weeks.

*When fully blended, taste and add a little more hot sauce and/or freshly ground pepper to taste. As an option to the hot sauce, you may use 1/4 teaspoon cayenne pepper.