3 c. (12 ounces) shredded mild cheddar cheese
1 c. mayo
2 T. grated onion
2-3 t. Worcestershire sauce
1/4 - 1/2 red pepper (I used white pepper)
2 4 ounce jars diced pimiento, drained
Combine 1st 5 ingredients in a food processor; pulse until blended & cheese is processed as fine as you want it. Add pimiento; pulse just to blend. Store in covered container in the fefrigerator. Yeild: about 3 cups.
This is really good. I got the recipe out of the back of Fannie Flagg's book, Can't Wait to get to Heaven. The book wasn't as good as I'd hoped. But this recipe is good!
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