1/2 pound extra-sharp cheddar cheese

One 4-ounce jar pimientos, drained and finely chopped

1/2 cup finely chopped green olives (optional)

1/2 cup Hellmann's mayonnaise

1 Tbsp. fresh lemon juice

1 tsp. Worcestershire sauce

Black pepper to taste

Tabasco sauce to taste



Grate the cheese into a mixing bowl.

Add the pimientos and optional olives, and mix well.

Add the mayonnaise, lemon juice, Worcestershire, pepper, and Tabasco.

Using a fork, stir and mash the mixture until blended and almost a chunky paste.

Scrape the mixture into a crock or bowl and serve with crackers as a canape

or make sandwiches.

(Spread keeps up to a week tightly covered in the refrigerator).

YIELD 8 to 10 servings

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