|2||(8-oz.) blocks sharp Cheddar cheese; shredded|
|1||(4-oz.) jar diced pimiento; rinsed and drained|
|2 tablespoons||finely chopped onion|
|1 tablespoon||Worcestershire sauce|
|1/8 teaspoon||ground red pepper|
|1||1. 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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