Search thousands of recipes reviewed by home cooks like you.

Tom's Sweet Pimento Cheese

Tom's Sweet Pimento Cheese

  • Prep

    15 m
  • Ready In

    1 h 15 m
TOM

TOM

This pimento cheese is great as a sandwich, as a spread on crackers, or stuffed into celery. Our kids can't get enough of it. I like it best served as a sandwich with a big bowl of my homemade chili.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 655 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Beat the cream cheese and Cheddar cheese together with an electric mixer in a large bowl until light and fluffy. Beat in the salad dressing, garlic salt, sugar, and pickle juice, scraping down the sides of the mixing bowl. Stir in the pickle relish and pimentos. Refrigerate for at least one hour before serving.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

dustin
16

dustin

7/13/2010

At first i was never a member to this website because i would just print off the recipe and make it. When trying to leave a rating i realized i had to become a member so i did just to leave a rating to give Tom the credit that he well deserves for this recipe. I have always been a sweet pimento cheese lover. Its hard to find a good one on the internet. I dont understand why more people have not left ratings for this award winning cheese. Out of five stars i would rate this at least a 10+. Yes its that good. Thanks again Tom !!!!!!!

TOM
10

TOM

4/1/2009

This is a wonderful filling for sandwiches, as a cracker spread, or to stuff into celery stalks. It's a staple at our house that we serve as sandwiches with soups and stews. Our kids love taking it to school in their lunches. It's also a great snack at night.

Susan
6

Susan

7/2/2011

WOW! I am a pimento cheese convert. Never have been much of a fan, and when no choice but to eat it I've always leaned toward my mom's melted-Velveeta-and-mayo version more than the chunky style that everyone else makes. This version is ridiculously good; fluffy, a little bit sweet, and great addition of pickle and garlic. I agree with Dustin, surpised on the lack of ratings. Thanks Tom!

Similar recipes

ADVERTISEMENT