Tom's Sweet Pimento Cheese

Tom's Sweet Pimento Cheese

11 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    1 h 15 m
TOM
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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.

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Reviews (11)

Rate This Recipe
dustin
14

dustin

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
9

TOM

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
5

Susan

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!

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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