Tomato-Cheddar Spread

from Southern Living magazine, September 2001 Note: pre-shredded cheddar cheese is NOT recommended for this recipe

• Ready In: 25 mins
• Yields: 2 1/2 cups

Ingredients

• 1 (10 ounce) can  rotel original diced tomatoes and green chilies, drained
• 1  cup mayonnaise
• 1  teaspoon Worcestershire sauce
• 1⁄2 teaspoon salt
• 2 (8 ounce)  blocks sharp cheddar cheese, shredded (pre-shredded bagged cheddar cheese not recommended for this recipe)
• 1 (4 ounce) jar chopped pimiento, drained

Directions

1. Stir together.
2. Stir together the first 4 ingredients in a large bowl. Stir in cheese and pimiento.
3. Serve with crackers or on sandwiches.