PIMIENTO CHEESE SPREAD
To: Daily Recipe Swap at Recipelink.com
From: Gladys/PR 7-4-2002
Yield 1 1/2 cups

1/3 cup mayonnaise
1 jar (2 oz.) pimento with liquid
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1 cup cheddar cheese cubes

Mix the above ingredients together and put in a blender. Blend until smooth and creamy.

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TAILGATING CHEESE DIP
From: Kiley Smith, Rome, Georgia
To: University of Georgia Athletic Association

I like to have a big get together/party for the big games like Auburn, Tennessee and who can forget when we play the Gators! I especially like to have this one item at all of these "get togethers" and all tailgate parties.

1 to 2 lbs. bulk pork sausage
2 to 3 blocks (1 lb each) Velveeta cheese, cubed
1 to 2 cans Rotel diced tomatoes and chili peppers

Brown sausage in a skillet; cook until done.

Drain cooked sausage and combine with remaining ingredients.

Microwave or heat in a saucepan until all the cheese is melted, all the lumps in the cheese are smooth and all the bubbles are gone.

Serve with tortilla chips with a touch of lime (I can't think of the exact brand name) for dipping.

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GOURMET PIMENTO CHEESE
Source: Bluegrass Winners by Garden Club of Lexington, Kentucky 1985
Makes 4 cups

1 cup homemade mayonnaise
1 (4-oz ounce) jar chopped pimiento, drained
1 to 2 cloves garlic, crushed
1 tablespoon fresh lemon juice
1 teaspoon Spice Islands hot dry mustard*
1/2 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
8 ounces colby cheese, shredded
8 ounces cheddar cheese, shredded

Combine all ingredients except cheeses and mix well with a rotary beater.

Add cheeses and continue beating until smooth.

Store in tightly sealed crocks in refrigerator.

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VACATION DIP

1 pound Jimmy Dean bulk pork sausage
2 cans Campbell's Nacho Cheese soup
1 can Rotel Tomatoes (with chile peppers)
1 can Wolff chili (no beans)
1 (1 pound) block Velveeta cheese, cubed

Peel the plastic casing off the sausage, and let it drop into a saucepan set on medium-low heat. Using a wooden spoon, break up the sausage as it cooks, so that you wind up with a pot of brown, crumbled sausage meat. Drain fat.

Stir the soup, tomatoes, and chili into sausage in pan and stir. Add the cheese cubes, stirring frequently until the cubes are completely melted in the dip.

Refrigerate, and start enjoying the next day, carefully heating it up so it doesn't burn, transferring ladles-full to black bowls, and dipping into it with tortilla chips (the dip needs to sit at least 24 hours for the flavors to come together).