Food Fan, here's my recipe:
1 lb. shredded (NOT grated) sharp cheddar cheese
½ lb. shredded Monterey Jack cheese
2 cloves of pressed garlic (three cloves yields a powerful garlic punch; adjust the amount to suit your taste; this isn't a traditional PC ingredient, just so's ya know)
1 4 oz. jar of drained pimientos, cut into small pieces
a good quality mayonnaise (Hellmann's if you're east of the Rockies; its western incarnation, Best Foods, west of the Rockies; or Duke's, a mayo from Richmond, VA)
salt and pepper to taste
Place all ingredients in a food processor minus the mayo and pulse just long enough to blend up/chop more. You don't want to puree the ingredients, just make them pliable for the next step.
Put in large bowl and mix with about 4 heaping tablespoons of mayonnaise. Salt and pepper to taste. Use more mayo if you want it squishier.
Refrigerate, but set out for 20 to 30 minutes before use.
Best on Tacky White Bread With No Nutritional Value Whatsoever, with the crusts cut off. Otherwise, everything's better when it sits on a Ritz.
Enjoy, dearie! Make cream cheese & (green) olive sandwiches as a fattening alternative. People will DIE if you put walnuts into them.