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  • 2 1/2 cups shredded extra-sharp white Vermont cheddar
  • 1/2 cup coarsely chopped green olives with pimientos
  • 1/3 cup light mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced fresh garlic
  • 1/8 teaspoon black pepper


  1. Combine all ingredients and mix until well blended. Cover and refrigerate. Makes 2 1/2 cups.
Recipe by Mary Carter.

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The recipe was originally published as White Cheddar Pimiento Cheese on

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