Pimento Cheese Spread II

Pimento Cheese Spread II

9 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    20 m
OAC
Recipe by  OAC

“This is a classic appetizer cheese spread that can be spread on crackers or onto bread.”

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Ingredients

Adjust Servings

Original recipe yields 4 cups

Directions

  1. In a medium bowl, stir together the chopped pimentos, their juice, and the mayonnaise. Add the cheese, and stir until thoroughly coated. Stir in the pecans and season with salt and pepper. Serve immediately, or refrigerate until serving.

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Reviews (9)

Rate This Recipe
Jewissa
36

Jewissa

If you're looking for the pimento cheese eaten in the Southern US, this is NOT it! To make the "classic" spread, omit the nuts, add just a dash of hot sauce (for flavor, not heat), and 1/4 teaspoon of garlic powder. It will keep for weeks in the fridge and makes a great sandwich. Also good melted over tortilla chips.

Crystal
23

Crystal

The secret is cream cheese. Use Miracle Whip in place of mayo. Blend cream cheese, pimentos,pecans first. Add cheddar, then miracle whip as needed. Use miracle whip to freshen up.

kellinalan
21

kellinalan

This is our absolute fav pimento cheese. We have been making it this way for a few years. Some tips. Shred your own cheese. Its SO MUCH BETTER. Its a lot of work to shred a pound of cheese, but the package stuff just does not compare. If you are going to serve it as a spread for crackers (as opposed to a sandwhich spread, which to me is odd, but lots of people like it that way), don't add all the juice from the pimentos. It will be too runny. Drain and save the juice and add as much as you want to make it a nice considtancy to serve as a cracker spread. To me, a little bit of pepper and salt goes a long way...but thats a personal preference!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 962 cal
  • 48%
  • Fat
  • 92.1 g
  • 142%
  • Carbs
  • 6.7 g
  • 2%
  • Protein
  • 30.4 g
  • 61%
  • Cholesterol
  • 140 mg
  • 47%
  • Sodium
  • 1118 mg
  • 45%

Based on a 2,000 calorie diet

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