Pimento Cheese

1 pound medium Cheddar cheese
1/2 cup mayonnaise
4 ounces pimentos with juice
2 tablespoons sweet pickle relish
2 teaspoons minced onion

Grate the cheese in a food processor. Add remaining ingredients and process until the mixture becomes a smooth pur e. Pack the mixture in a bowl, and refrigerate the bowl, covered, for at least 30 minutes. Pimento cheese keeps up to 5 days.

Serve with crackers or your favorite white bread.