Homemade Pimento Cheedar Cheese

I like it as a sandwich, on toasted wheat
bread with a bit of dark mustard.
It's also good on a grilled hamburger or
veggie burger in place of sliced cheese.
I almost always have a big old bowl
of pimento cheese in my refrigerator.

Ingredients:
8-ounce block of extra sharp cheddar cheese, grated
(You must grate your own; the pre-grated product
will not cream into a spread.)
4-ounce jar pimentos, drained very thoroughly and finely diced
3 tablespoons sour cream (or one large dollop)
2 green onions, mostly tops, finely minced
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
About 2 tablespoons good mayonnaise (Hellmann's please)
Freshly cracked black pepper to taste
(You won't need any salt, and I never say that.)

Directions:
In a medium-size bowl, mix together the sour cream,
onions, cheese, garlic powder and ground red pepper
until the cheese begins to break down into a spread.
Stir in the pimentos. Add the mayonnaise a little bit at a time
until you reach your desired consistency.
It should spread easily, but it shouldn't be gloppy.
Add pepper to taste. Refrigerate for at least two hours.