|
|
|
1 1/2 c. mayonnaise 1 (4 oz.) jar pimientos, drained 1 tsp. Worcestershire sauce 1 tsp. finely grated onion 1/4 tsp. ground red pepper 1 (10 oz.) block extra sharp cheddar cheese, shredded* 1 (10 oz.) block sharp cheese, shredded* 4 oz. cream cheese (optional; sometimes I add for a smoother texture) *Both Cheddar. Stir together first 5 ingredients in a large bowl; stir in cheeses. Store in refrigerator up to a week. Yields 4 cups. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |