2 1/2 c. (10 oz.) shredded cheddar cheese
8 pimento-stuffed olives, finely chopped
2 or 3 canned jalapeno peppers, seeded & finely chopped
2 tsp. canned jalapeno pepper liquid
1 (2 oz.) jar diced pimentos, drained
2 tbsp. finely chopped dill pickle
3 to 4 tbsp. mayonnaise or salad dressing

Combine all ingredients; mix well. Cover and refrigerate. Serve with crackers or corn chips. Yield: 2 cups.