If your cheddar is not pre-grated, grate it finely (use the large holes of a box grater for texture). Let the cream cheese sit at room temperature for 20–30 minutes so it softens and is easy to blend.

Mix base

In a large bowl, combine the softened cream cheese and mayonnaise. Use a rubber spatula or electric hand mixer on low to beat until smooth and fully combined, about 30–45 seconds by mixer (2–3 minutes by hand).

Add flavorings

Stir in dijon mustard, apple cider vinegar, worcestershire sauce, cayenne, kosher salt, and black pepper until evenly distributed.

Fold in cheese and pimentos

Add the grated sharp cheddar, chopped pimentos, and sliced green onions to the bowl. Fold gently with a spatula until blended but still slightly textured (avoid over-beating so the mix stays a little chunky).

Adjust seasoning

Taste and adjust salt, pepper, or cayenne to preference. If you want a looser spread, add 1–2 tablespoons more mayonnaise. For tang, add another 1/2 teaspoon apple cider vinegar.

Chill (recommended)

Cover the bowl and refrigerate for at least 30 minutes to let flavors meld. The spread will firm up slightly as it chills. It can be made up to 3 days ahead; bring to room temperature before serving for easiest spreading.

Optional garnish / serving

Transfer the pimento cheese to a serving bowl. Smooth the top with a spatula and sprinkle extra chopped pimento and chopped chives or parsley over the top for color. Serve with buttery crackers, sliced vegetables, or as a sandwich spread.