| 1 | Combine the cheese soup, water and worcestershire sauce in a microwave bowl or measuring cup. |
| 2 | Stir to blend. |
| 3 | Cover lightly with wax paper. |
| 4 | With the microwave on high cook for 1 minute, stirring after 30 seconds. |
| 5 | Place the chips in a shallow microwave platter. |
| 6 | Pour the cheese mixture over the top. |
| 7 | Cook in the microwave, uncovered, for 30 seconds, stirring or folding to rearrange the chips. |
| 8 | Return to the microwave for 30 to 40 seconds. |
| 9 | Top with the chopped pimiento just before serving. |
| 10 | One serving: calories: 166 carbohydrates: 16 exchange: 1 bread; 2 fat |
