This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1lb. Velveeta cheese (cubed)
1 1/3 cups Breakstone's sour cream
4 TBSP chopped green pepper (finely chopped)
4 TBSP chopped onion (finely chopped)
4 TBSP chopped pimentos (finely chopped)
Drain pimentos and place them on paper towels to soak up extra water--chop
the pimentos, green pepper and onions--set aside. In a saucepan over low
heat add cheese cubes and sour cream--cook and stir until melted and
smooth. Remove saucepan from heat--add chopped pimentos, chopped
green pepper, and chopped onions--stir. Cool to room temperature, then
refrigerate. Serve it as a dip with chopped fresh vegetables.