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Beef and Pickle Cheese

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  • Makes: 24 servings
  • Serving Size: 2 tablespoons
  • Prep: 10 mins
  • Chill: 4 hrs

Beef and Pickle Cheese

Directions

  1. In a large bowl, stir together Monterey Jack cheese, mayonnaise, dried beef, 1/2 cup dill pickle, cream cheese, and garlic powder.
  2. Transfer to a serving bowl. Cover and chill for 4 to 24 hours. If desired, garnish with additional dill pickle. Serve as a spread with zwieback and/or crackers.

From the Test Kitchen

Pimiento Cheese:

Prepare as directed, except substitute cheddar cheese for the Monterey Jack cheese and omit the dried beef, dill pickle, and cream cheese. Stir one 4-ounce jar sliced pimiento, drained and chopped; 1 teaspoon Worcestershire sauce; and 1 teaspoon yellow mustard into cheese mixture, mashing with the back of a spoon (mixture will be chunky). Serve with assorted crackers. Makes 18 (2-tablespoon) servings.

Per serving: 137 cal., 13 g total fat (5 g sat. fat), 23 mg chol., 169 mg sodium, 1 g carb., 0 g fiber, 5 g pro.

Jalapeno Cheese:

Prepare as directed, except substitute Colby and Monterey Jack cheese (or 1 1/2 cups Colby and Monterey Jack cheese and 1 1/2 cups Monterey Jack cheese with jalapeno peppers) for the Monterey Jack cheese and omit the dried beef, dill pickle, and cream cheese. Stir one 4-ounce can diced jalapeno chile peppers, drained, and 1 teaspoon Worcestershire sauce into the cheese mixture. Serve with assorted crackers. Makes 18 (2-tablespoon) servings.

Per serving: 137 cal., 13 g total fat (5 g sat. fat), 23 mg chol., 169 mg sodium, 1 g carb., 0 g fiber, 5 g pro.

Nutrition Facts (Beef and Pickle Cheese)

  • Per serving:
  • 114 kcal cal.,
  • 10 g fat
  • (4 g sat. fat,
  • 21 mg chol.,
  • 231 mg sodium,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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