We like to serve this spicy spread with crackers and pepper jelly.

Recipe by Emily B. Hall
Source: Better Homes and Gardens

Gallery

Recipe Summary

total:
20 mins
Servings:
28
Yield:
3 1/2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl stir together cheese, pimiento, mayonnaise, onion, banana peppers, and cayenne pepper. (For a smoother consistency, beat mixture with an electric mixer.) Transfer to a storage container; cover and chill for 4 hours up to 3 days. Serve on toast or crackers with a small dollop of red jalapeño jelly.

    Advertisement

Nutrition Facts

157 calories; fat 8g; cholesterol 18mg; saturated fat 4g; carbohydrates 14g; mono fat 2g; poly fat 2g; insoluble fiber 1g; sugars 2g; protein 6g; vitamin a 347.5IU; vitamin c 6.1mg; riboflavin 0.1mg; niacin equivalents 0.1mg; folate 5mcg; vitamin b12 0.1mcg; sodium 259mg; potassium 27mg; calcium 111mg; iron 0.8mg.
Advertisement