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Four-Cheese Pimiento Dip
Ingredients
- 1 3 ounce packagecream cheese, softened
- 8 ounces extra-sharp cheddar cheese, shredded (2 cups)
- 8 ounces extra-sharp white cheddar cheese, shredded (2 cups)
- 4 ounces Gruyere cheese, shredded (1 cup)
- 1 cup mayonnaise
- 1 4 ounce jardiced pimientos, drained (or 2 2-oz jars)
- 1/2 cup finely chopped green sweet pepper
- 1/3 cup finely chopped onion
- 1 small jalapeno pepper, stemmed, seeded, and minced*
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- Optional Stir-ins: crumbled crisp-cooked bacon, toasted pecans, chopped green onions, or diced tomatoes
- Dippers: celery sticks, carrot sticks, pita chips, and/or crackers
Directions
1. In bowl beat cream cheese 30 seconds. gradually beat in other cheeses. Beat in mayonnaise. Stir in pimientos, sweet pepper onion, jalapeno, Worcestershire, and cayenne. Add chosen stir-ins, or divide the pimiento cheese into portions and add a different stir-in to each. Serve with dippers. Recipe can be halved, if desired. Makes 5 cups spread.
From the Test Kitchen
- *Hot chile peppers, such as jalapenos, contain oils that can burn your skin and eyes. When working with them, wear plastic or rubber gloves. If using bare hands, wash hands well with soap and water after working with the peppers.
Nutrition Facts
(Four-Cheese Pimiento Dip)
- cal. (kcal) 220,
- Fat, total (g) 20,
- chol. (mg) 39,
- sat. fat (g) 8,
- carb. (g) 3,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 6,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 8,
- vit. A (IU) 680,
- vit. C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 275,
- Potassium (mg) 165,
- calcium (mg) 242,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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