I did not particularly like this spread decades ago, my mother-in-law using mayonnaise, (scrapping tongue), for the base. Himself, though, loved it. I changed the non-recipe, making the spread more Debra-friendly. Most mayo is filled with soy, canola, sugars, and other ingredients I will not ingest. ugh... I use all organic and/or GMO-free ingredients.
Debra's Cheese Spread
1 (8 oz) package cream cheese, softened
1 small jar pimentos, drained and rinsed (optional)
2 oz cheddar cheese, shredded (I prefer Tillamook. Mild, medium, or sharp are all good.)
salt, pepper and garlic to taste
sploosh of whole milk
Put the cream cheese into a food processor*. Pulse to bring to a creamy state. Add cheese and preferred seasonings. Blend or pulse until fulled mixed in. This will be stiff. You can skip the next part and add pulse or knead in pimentos, more seasonings, and other ingredients, then form into a ball and chill until firm if you want a cheese ball. I digressed...
Add a sploosh, maybe 1/4 of a cup, to the mixture and blend until the consistency of spread you prefer. Then pulse in pimentos, just enough to blend thoroughly. Scrap into a glass bowl, cover and refrigerate for at least one hour.
This is excellent on crackers, (my homemade ones, of course), and toasted nibblie-types of breads.
Note: The photo above of the spread does not include the pimentos. I had not liked them until I found that draining and rinsing them was more to my taste, for some reason. It is still very good without the pimentos.
*The spread is easier to make in a food processor. A good blender may work, or by hand. I found the stick blender sucks at mixing this spread. By hand, it takes some time, and the cheese does not get as fine a shred as by using a food processor. Shredding the cheese finer than I usually use may help if mixing by hand, as I had done at first.