If not pre-shredded, shred the sharp and mild cheddar cheeses and measure 2 cups and 1 cup respectively. Soften cream cheese to room temperature for easier mixing.

Combine base ingredients

In a medium bowl, beat the softened cream cheese with the mayonnaise until smooth and homogeneous using a spatula or hand mixer on low speed.

Add cheeses and mix

Fold in the shredded cheddars by hand (or mix briefly with the mixer) until evenly distributed. Scrape sides so mixture is uniform.

Flavor the spread

Stir in the drained & finely chopped pimentos, optional roasted red pepper, minced scallion, grated fresh horseradish (1 tsp), Dijon, smoked paprika, cayenne, lemon juice, salt and pepper. Taste and adjust seasoning: add small increments of salt or cayenne if desired. The texture should be spreadable but slightly chunky.

Chill to meld flavors

Cover the bowl and refrigerate at least 30 minutes (preferably 1 hour) to let flavors meld. If mixture is too firm after chilling, let sit 10 minutes at room temperature before serving or stir in 1 tablespoon mayonnaise to loosen.

Spicy Cocktail Sauce

In a small bowl, whisk together ketchup, prepared horseradish (2 tsp), Worcestershire, hot sauce, lemon juice and smoked paprika until smooth. Season with salt and pepper to taste. If you want it hotter, add more horseradish or hot sauce in 1/4 tsp increments.

Refrigerate the sauce at least 15 minutes to let the flavors marry. Taste again before serving and adjust acidity or heat as desired.

To Serve

Place saltine crackers on a small plate or board (6 ea). Spoon a generous portion (about 2 to 3 tablespoons) of chilled pimento cheese onto each cracker or offer the pimento cheese in a small bowl for guests to spread.

Serve the spicy cocktail sauce in a small ramekin alongside. Offer extra grated fresh horseradish for anyone who wants additional heat and garnish the pimento cheese with microgreens or chopped chives if using.

Consume within 24 hours for best texture and freshness. Keep chilled when not being served.