Ingredients:
4 tablespoons flour
3 tablespoons liquid margarine
1 cup milk (whole or skim)
2 cups shredded cheddar cheese
1 small jar of artichoke hearts in oil
10-15 olives
optional: 2-3 drops red and yellow food coloring
1 small jar cut pimento
Instructions:
Combine the flour and margarine in a saucepan. Continue heating and stirring until well mixed, then add milk, cheese, cut up artichocke hearts, olives sliced in half and about 2 tablespoons of the artichoke oil to pan. Stir constantly until the mixture is thick and creamy. Add food coloring if desired and the balance of the artichoke oil if needed for consistency. Depending on the thickness of sauce desired, additional cheese or milk may be added.
Can be ladled over scrambled, fried, or baked eggs as part of a breakfast entree or used as a hot dip with toast points or crackers.
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