2 Tablespoons Kraft Miracle Whip
4 ounces diced pimiento (Dromedary), drained well
1/2 teaspoon Worcestershire sauce (Lea & Perrins)
1/2 teaspoon finely grated onion (with the juice)
1/16 teaspoon ground red pepper
3/4 teaspoon sugar
4 ounces extra-sharp cheddar (Cabot brand), grated finely
4 ounces medium cheddar (Cabot brand), grated on larger holes of grater
Mix grated cheeses together and add mayo mixture, mixing well.
Cover and refrigerate.
Makes about 2 cups
Based on a recipe for Basic Pimiento Cheese, although I like more pimiento, and the addition of a little Miracle Whip gives it more zip.