2 lb box Velveeta style cheese, cubed
2 7 oz jars sliced pimento, undrained
1/2 cup mayonnaise
2 cups sharp cheddar cheese, finely shredded
Place Velveeta in a heavy duty mixer. Mix until relatively smooth. Mix in pimento and mayo and mix well. Add cheddar and mix well. Allow to stand at room temperature an hour or so before refrigerating. Best after it has stood at least overnight. David says that sometimes, he uses only one jar of pimento. When he does this, he thoroughly drains a 9 oz jar of salad olives and chops them fine in the food processor. He then squeezes out any remaining juice. He then mixes in the olives with the pimento and proceeds as above.