• 24 Ratings

"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.

Source: Better Homes and Gardens

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Recipe Summary

prep:
35 mins
Servings:
32
Yield:
4 to 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

157 calories; total fat 14g; saturated fat 6g; polyunsaturated fat 3g; monounsaturated fat 4g; cholesterol 31mg; sodium 211mg; potassium 47mg; carbohydrates 1g; fiber 0g; sugar 1g; protein 7g; trans fatty acid 0g; vitamin a 600IU; vitamin c 11mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 6mcg; vitamin b12 0mcg; calcium 193mg; iron 0mg.
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Reviews

24 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 3
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