• In the work bowl of the food processor, combine the softened 8 ounces cream cheese and 4 ounces white cheddar. Pulse several times to combine.
• Add the 2 tablespoons favorite hot sauce and blend until well mixed. Transfer to a medium bowl and add 2 scallions.
• Reserve a few4 ounce jar sliced pimento peppers from a 4-ounce jar for garnish and set aside. Roughly chop the remainder of the peppers and add to the cream cheese mixture. Stir to combine.
• Transfer the cream cheese blend to a shallow serving dish (about 4" x 7"). Spread the cream cheese blend into an even layer with an offset spatula or knife.
• Refrigerate the cream cheese layer so that it can firm up before adding the tapenade. (You want the layers to remain separate).
• After the cream cheese has chilled, dollop a thick layer of 1 cup black olive tapenade over the cream cheese and carefully spread it over the cheese mix.

DECORATE THE TOMBSTONE DIP:

• Lay the remaining pimento peppers on a cutting board and use a sharp knife to slice them vertically to resemble long, thin strips to resemble snakes. Arrange pimento "snakes" over the top of the Tombstone dip. Sprinkle with chopped scallions and chopped parsley.
• Using the Food Grade Markers, write "RIP" or other headstone epitaphs on the Town House Crackers and sink the headstones into the graveyard.
• Cover and chill. When you're ready to serve, remove the dip from the refrigerator for about 20 minutes so it can soften. Serve with extra Town House crackers on the side.