In a medium mixing bowl, stir together the mayonnaise, Greek yogurt, garlic powder, onion powder, hot sauce.
Fold in the cheddar cheese, jalapeño and drained pimentos until evenly combined. Taste for spiciness and salt. Add freshly ground black pepper to taste. Refrigerate for an hour to chill completely or enjoy immediately. It will thicken up as it chills.
Cheese: Mild, sharp and very sharp work. I like to use thick-cut shredded cheese but regular shredded works just as well. I don't recommend grating your own cheese as it tends to clump up.
Make regular pimento cheese by omitting the hot sauce and jalapeños.
Leftovers: Keep refrigerated in a closed container for up to a week.
Sauciness: This recipe errs on the saucier side. Decrease Greek yogurt to 2 tablespoons for a thicker pimento cheese.