Pimento Cheese Spread

1 tablespoon unsalted butter
¼ medium shallot, minced
½ clove garlic, minced
12 ounces extra-sharp cheddar cheese (don’t use pre-grated cheese)
4 ounces jarred pimento
4 – 5 tablespoons Duke’s, Hellmann’s, or other high-quality store-bought mayonnaise
8 oz full fat cream cheese
Dash Tabasco sauce, or to taste
Dash Worcestershire, or to taste
Kosher Salt and freshly ground white pepper to taste
½ teaspoon celery salt, or to taste

Heat butter in a small sauté pan. Add the shallots are sauté for a couple of minutes, then add the garlic and continue cooking for another 15 or so seconds. Transfer to a small bowl to cool.

Using the grater attachment of a large food processor, grate the cheese. Remove the cheese to a bowl and switch out the grater attchment for the metal “S” blade.

Return the grated cheese and other ingredients to the bowl of the food processor. Process to your desired consistency. Taste and adjust the flavor to your liking.

Transfer the spread to a glass serving container with a lid. (I used 2 1/2 pint canning jars.) The spread keeps about a week in the refrigerator.