This recipe was passed on by another mother at Whitesburg Pool. It became a beach week staple for our family.
8 oz Velveeta Cheese, cubed 1/2″
4 oz Neufchatel cheese, cubed
4 oz sliced pimientos, lightly drained
1/4 cup light mayonnaise
1. In a microwave safe bowl, combine cheeses and pimentos.
2. Microwave at 60% power, stirring every 45 seconds until the cheeses are nearly melted. Continue stirring until the cheeses are smooth.
3. Stir in the mayo.
4. Cover by pressing a sheet of plastic wrap onto the surface of the spread and refrigerate until fully chilled.