Grate the sharp cheddar and, if using, the Monterey Jack/Colby. Remove the cream cheese from the refrigerator and let it sit at room temperature for 15–20 minutes so it softens and is easy to blend.

Combine base ingredients

In a medium mixing bowl, add the softened cream cheese and mayonnaise. Use a rubber spatula or an electric hand mixer on low speed to beat until the mixture is smooth and homogenous, about 1–2 minutes.

Fold in cheeses and pimentos

Add the grated sharp cheddar and optional Monterey Jack/Colby to the mayo–cream cheese mixture. Fold gently with a spatula until evenly distributed. Stir in the drained diced pimentos and the thinly sliced green onions.

Season

Add Worcestershire sauce, hot sauce, smoked paprika, garlic powder, onion powder, kosher salt, and freshly ground black pepper. Stir until all seasonings are evenly incorporated. Taste and adjust seasoning — add an extra pinch of salt or a few drops of hot sauce if desired.

Chill (recommended)

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld and the dip firm up slightly. For best flavor, chill 2–4 hours or overnight.

Finish and serve

Before serving, give the dip a final stir. Transfer to a serving bowl and garnish with the thinly sliced fresh chives and a light sprinkle of smoked paprika. Serve with crackers, toasted baguette slices, or raw vegetables.

Make-ahead and storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. If the dip firms too much after chilling, let sit at room temperature for 10–15 minutes and stir to soften before serving.