INGREDIENTS
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1 garlic clove, minced
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1 small dill pickles, minced
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1 cup shredded cheddar cheese
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1/2 cup shredded Monterey jack
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1 4-ounce jar pimentos, drained (not rinsed)
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Few turns of black pepper
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1 teaspoon hot sauce (I used Texas Pete, which is very mild so do this to taste)
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3 tablespoons mayonnaise