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

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

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Nutrition Facts

157 calories; 8 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 18 mg cholesterol; 259 mg sodium. 27 mg potassium; 14 g carbohydrates; 1 g fiber; 2 g sugar; 6 g protein; 0 g trans fatty acid; 348 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 5 mcg folate; 0 mcg vitamin b12; 111 mg calcium; 1 mg iron;

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