Jalapeno Pimiento Cheese

Here's a new pimiento cheese recipe we like. It makes a lot, so I've halved it every time I make it. The full recipe says it makes 6.5 cups. This recipe won some Southern Living Pimiento Cheese Contest and thats where I found it.

What You Need:
2 (8-oz.) blocks extra-sharp Cheddar cheese, shredded
1 (8-oz.) block mild Cheddar cheese, shredded
1 (8-oz.) package cream cheese, softened
2 (7-oz.) jars diced pimiento, drained
1 (12-oz.) jar roasted red bell peppers, drained
1/2 cup drained pickled jalapeño pepper slices (if you like things a little spicier, I'd add more jalapeno peppers)
1/4 cup mayonnaise
2 tablespoons Worcestershire sauce
Bread, crackers, pita rounds, or etc to serve with

What You Need to Do:
Process first 3 ingredients, in batches, in a food processor 45 seconds or until well blended**. Add pimiento and next 4 ingredients, and pulse 5 to 6 times or to desired consistency. Cover and chill up to 1 day. Serve with crackers or bread slices. I served with mini pita rounds, pretzel slims, or mini toasts.

**I like the consistency to have some shredded cheese left, and it not all blended together, so i blend half the cheese and then just stir in the other half of the cheese with a spoon at the end.