2 C Finely shredded cheddar cheese (Reduced fat if desired)
1. Place all ingredients in a 2-quart bowl and stir until pimento pepper is evenly distributed.
2. Chill 4-6 hours (if cheese spread separates, stir before serving) Serve on bread slices or crackers.
3. Refrigerate leftovers up to one week.
Yield 2 1/2 cups