NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Beef and Pickle Cheese

4.5 by 11 people
6,724 views
Rate me!
  • Makes: 24 servings
  • Serving Size: 2 tablespoons
  • Prep: 10 mins
  • Chill: 4 hrs

Beef and Pickle Cheese

Ingredients

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

Comments

close
close
close
close
close

Loading... Please wait...