My mom made this for the cocktail parties they hosted in the 1960's when we were stationed in Wiesbaden, Germany. I loved it so much, she would make some up for me when I was a kid and they would go out. I would grab the chips, my dachshund Bazi, and camp out in front of the Friday night monster-picture marathon on TV. She made it for all the holidays, summer picnics, and later for the game parties during football season.
Great with Ruffles, Fritos or my favorite, Cool Ranch Doritos. Friends that try it either love it or hate it; no in-between. But do try it - Peggy loved everybody!
Empty the 4 jars of pimento cheese spread into a medium-sized mixing bowl. Best to use a slim spatula or spreading knife to get it all from the sides and bottom.
Add the deviled ham and turn loosely with a fork to get the ham blended evenly with the cheese.
Add the mayonnaise. You may want to experiment with the amount. Less mayo makes the dip sharper with a stiffer consistency; more will make it creamier with a looser consistency. I've had my best results with 2 heaping tablespoons as I like it a bit sharper in flavor.
Add the Worcestershire. There's no precise measurement here, 3 or 4 shakes of a Lea & Perrins bottle probably yields about a teaspoon or so.
We always like to add just a dash of Tabasco, although this step is entirely optional. To be honest, I saw Mom add the Tabasco one day when I was about 15, to which I protested and asked her just to make it "the usual way". She confessed she had always added it, even when I was a child; she just never let me see her do it. So, you don't need much.A little goes a long way, just enough to add a little kick is nice.
Blend well. You can use a fork, but I like to use a hand-mixer. The deviled ham is a bit hard to blend in without it. Mix for 2 or 3 minutes.
Also Optional: I always chill in the fridge for an hour or so. Serve and enjoy!