finely shredded Mexican blend cheese
1 large jar pimento, drained
Braswell's red pepper relish
1 or 2 (8 oz.) blocks cream cheese (I use low-fat)
dried chives
Hellmann's low-fat mayo
salt and pepper to taste

Beat cream cheese until smooth, then add drained pimento, mayonnaise, Braswell's, salt, pepper and chives. Blend that mixture with electric mixer until smooth. Add shredded cheese last. Serve on either crackers or croissants.