Trisha Yearwood's Pimiento Cheese Spread

"A pimiento cheese sandwhich is a true Southern staple," Trisha says. Try slathering this on a biscuit with a slice of summer tomato for a quick appetizer.

Trisha Yearwood's Pimiento Cheese Spread + enlarge image
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2 users rated this recipe an average rating of 3.0
Makes:
32 servings
Serving Size:
2 tablespooon servings
Yields:
4 to 5 cups
Prep:
35 mins
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Trisha Yearwood's Pimiento Cheese Spread

Ingredients
2
7 ounce jars sliced pimientos or 4, 4-ounce jars, drained
3
10 ounces bricks sharp cheddar cheese, finely shredded
1
cup mayonnaise

Directions

  1. Place the drained pimientos in a blender or food processor and puree until almost smooth. In a very large bowl, using an electric mixer, combine the cheese and pimiento, beating until almost smooth. Beat in the mayonnaise. The spread may be stored, covered, in the refrigerator for up to 1 week. Remove the spread from the refrigerator and allow it to reach room temperature before serving.

Nutrition Facts

(Trisha Yearwood's Pimiento Cheese Spread)
    Per serving:
  • 157 kcal cal.,
  • 14 g fat
  • (6 g sat. fat,
  • 3 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 31 mg chol.,
  • 211 mg sodium,
  • 1 g carb.,
  • 0 g fiber,
  • 1 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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