Pimiento Cheese

1 pound very sharp, bright orange Cheddar cheese, coarsely shredded
¾ cup firmly packed mayonnaise-style salad dressing (or, for a little spicier pimiento cheese, ¾ cup mayonnaise-relish sandwich spread or a half-and-half mix of the two)
Three 2-ounce jars diced pimientos, well drained (reserve liquid)
2 tablespoons finely grated yellow onion
2 tablespoons ketchup
2 tablespoons reserved pimiento liquid (about)
1½ tablespoons milk or half-and-half
1 tablespoon prepared spicy brown mustard
½ teaspoon hot red pepper sauce
¼ teaspoon black pepper

You can prepare pimiento cheese entirely by food processor if you have a sturdy model with an 11-to 14-cup work bowl.

Place all ingredients in the large bowl of an electric mixer and beat at moderate speed for about 30 seconds or just until well blended. The mixture should be lumpy. If the pimiento cheese seems too stiff to spread easily, add a little additional reserved pimiento liquid, tablespoon by tablespoon, until about the consistency of cream-style cottage cheese.
Transfer the pimiento cheese to a medium size nonreactive bowl, press plastic food wrap flat on top, then allow to season in the refrigerator overnight.
Use as a sandwich spread or as a stuffing for snow pea pods, bite-size chunks of celery, or hollowed-out cucumber, or serve as a dip for crudités. Stored tightly covered in the coldest part of the refrigerator, pimiento cheese will keep for 5 to 7 days.