Step 2 of 4
Using a stand mixer with the paddle tool attached, combine the cream cheese, garlic, pickle, cheddar, Monterey Jack, pimentos, black pepper, hot sauce, and a dash of cayenne. Process on medium speed for roughly sixty seconds. Move the contents to a small dish, seal it with cling film, and refrigerate for a minimum of 2 hours, or as long as 72 hours.
I opted not to use the pecans or shape the mixture into a ball. Instead, I transferred it directly into a storage tub to serve as a spread. I found the taste improved significantly after letting it sit in the fridge for a full night.