Grate the sharp cheddar; measure and set aside. Finely dice the small dill pickles and mince the garlic and onion very small so they melt into the dip. Drain and finely chop the pimentos (roasted red peppers).

Soften the cream cheese at room temperature for 20–30 minutes so it blends smoothly. If short on time, microwave in 8–10 second bursts until just softened.

Make the Dip

Combine base

In a medium mixing bowl, beat the softened cream cheese with a rubber spatula or hand mixer until smooth. Add the mayonnaise, Dijon mustard, Worcestershire sauce, and lemon juice and mix until combined and creamy.

Add flavorings

Fold in the grated cheddar, chopped pimentos, finely diced dill pickles, sweet pickle relish, minced onion, and minced garlic. Stir until evenly distributed.

Season

Season the mixture with salt, black pepper, and smoked paprika (if using). Taste and adjust — add up to another 1/2 tsp salt or a squeeze more lemon if it needs brightness.

Transfer the dip to a shallow serving bowl. Cover and chill at least 30 minutes (up to 2 hours) to let flavors meld. The dip can be made a day ahead; bring to room temperature 15–20 minutes before serving.

Finish & Serve

Just before serving, spoon the chili crunch in a thin ribbon or small dollops across the top of the chilled dip. Sprinkle the extra grated cheddar over the top, then scatter the sliced chives or dill.

Serve the pimento dip with dill pickle potato chips for a crunchy, tangy pairing. Offer crackers or sliced baguette on the side for guests who prefer a neutral vehicle.

Storage: Refrigerate leftover dip in an airtight container up to 4 days. Stir before serving; add a splash of lemon or a little extra mayonnaise if slightly stiff.