buttered, toasted Jewish rye and OH MY!
The recipe can be halved easily, of course, for those of us who have empty nests. Come to think of it, what I posted is already halved from the original recipe I found.
DH didn't like pimiento cheese before, but he raves about this.
One thing I want to mention is that brands matter, from the cheese all the way down to the Worcestershire sauce. My mother used to say that French's Worcestershire was the best. Maybe she was comparing it to some off brand or something, because some years ago I discovered Lea & Perrins and never looked back. And I've made this recipe with Kraft and other cheeses, and they didn't suit me.
TMI? Sometimes I wish I weren't so "wordy".