Soften cream cheese.

Drain roasted red pepper well.

Grate monterey jack pepper cheese.

Stem and drain pickled jalapeno pepper well.

Chop onion.

Chop chives finely.

Drain pimientos.

Combine cream cheese, roasted red pepper, monterey jack pepper cheese, garlic powder, cayenne pepper, onion, and jalapeno pepper in a food processor.

Blend until smooth.

Transfer to a bowl.

Stir in pimientos and chives.

Add salt to taste.

Let sit for at least 5 minutes to allow flavors to meld.

Serve at room temperature with grilled pita bread triangles.