1       4-ounce can pimientos, drained and chopped
1/2    cup mayonnaise
1/4    cup Durkee’s sauce
2       tablespoons Dijon mustard
1/8    teaspoon cayenne pepper
1       clove garlic
1/3    cup finely chopped fresh parsley
1/4    teaspoon sugar
1       pound (16 ounces) sharp Cheddar cheese, grated

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In a large bowl combine all of the ingredients except the Cheddar cheese and mix well. Add the cheese and mix again. Refrigerate. Yield: 3 1/2 cups

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From Recipes from Miss Daisy’s