In a medium mixing bowl, combine the softened cream cheese (8 oz) and mayonnaise (2 tbsp). Beat with a hand mixer or whisk until smooth and creamy, scraping down the bowl once or twice.

Fold in the shredded pepper-jack cheese (2 cups), drained chopped pimentos (1 tbsp), thinly sliced green onions (2 tbsp), garlic powder (1 tsp), smoked paprika (1 tsp), kosher salt (1/2 tsp), and black pepper (1/4 tsp). Mix with a spatula until evenly distributed. If you prefer a firmer spread, refrigerate 15–30 minutes to let it set.

Topping & Garnish

Transfer the prepared cheese spread into a shallow serving bowl or mound it on a small platter. Smooth the top with the back of a spoon.

Spoon the pepper jelly (1/2 cup) over the top of the cheese spread, leaving a small border so the jelly doesn't run over. Use more or less to taste; you can gently swirl it into the top layer for a marbled look or leave it as a glossy layer.

Sprinkle chopped chives or additional sliced green onions (1 tbsp) over the jelly. If using, add the crushed roasted pecans or walnuts (1/4 cup) on top or around the edge for texture.

To Serve

Arrange Ritz crackers (1 box) around the cheese and jelly on a serving platter or serve the crackers in a bowl alongside the spread. Serve immediately, or cover and chill up to 2 hours. If chilled, let sit 5–10 minutes at room temperature before serving for easier spreading.

Consume within 2–3 days refrigerated. Stir before serving if the jelly separates slightly.