Pimento Cheese

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8 ounces cream cheese, softened

1 cup mayonnaise 

2 tablespoons Dijon mustard 

2 tablespoons adobo sauce from canned chipotles in adobo 

1 teaspoon freshly ground black pepper 

1 pound sharp Cheddar, grated 

1 pound Monterey Jack, grated 

Two 4-ounce jars diced pimentos, drained 

1 tablespoon chopped fresh dill 

Kosher salt

For serving:

Assorted crackers

Castelvetrano olives, pitted