Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
4 bacon slices
2 (8-oz.) blocks sharp Cheddar cheese, shredded
1 (4-oz.) jar diced pimiento, rinsed and drained
1/2 cup mayonnaise
2 tablespoons finely chopped onion
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon pepper
How to Make It
Cook bacon in a large skillet 4 to 5 minutes on each side or until crisp; remove bacon, and drain on paper towels. Crumble bacon. Stir together bacon, cheese, and remaining ingredients just until blended. Store cheese mixture in an airtight container in refrigerator up to 1 week.
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