1/2 c. stuffed pimento
3 oz. green olives
8 oz. sharp Cheddar cheese
2 tbsp. Dijon mustard
1/2 c. mayonnaise
1/2 c. walnuts

In a food processor, with the metal blade, coarsely chop olives and walnuts, pulsing 6 or 7 times. Walnuts should be the size of small peas. Remove only the metal blade. Insert medium shredding dish and shred cheese. Turn cheese, olives and walnuts into a 1 quart storage bowl with tight-fitting cover. Add mayonnaise and mustard. Mix thoroughly. Store in refrigerator.

Serve on buttered, toasted French bread slices. Spread on whole wheat bread layered with lettuce and crisp slices of bacon. Stuff celery ribs. Stuff hollowed out cherry tomatoes. Top slices of cucumbers. Form into a ball and roll in chopped walnuts. Serve with crackers.