Ingredients1 h 15 m servings 339
- Beat the cream cheese and Cheddar cheese together with an electric mixer in a large bowl until light and fluffy. Beat in the salad dressing, garlic salt, sugar, and pickle juice, scraping down the sides of the mixing bowl. Stir in the pickle relish and pimentos. Refrigerate for at least one hour before serving.
Per Serving: 339 calories; 28 9.9 12.9 80 655 Full nutrition
ReviewsRead all reviews 13
At first i was never a member to this website because i would just print off the recipe and make it. When trying to leave a rating i realized i had to become a member so i did just to leave a ra...
This is a wonderful filling for sandwiches, as a cracker spread, or to stuff into celery stalks. It's a staple at our house that we serve as sandwiches with soups and stews. Our kids love taking...
WOW! I am a pimento cheese convert. Never have been much of a fan, and when no choice but to eat it I've always leaned toward my mom's melted-Velveeta-and-mayo version more than the chunky styl...
I love pimento cheese. Glad I found a recipe to make my own. It is great as a sandwich. I also just tried it with Frito scoops and it is awesome.
Gotta give props to Tom for the pickle relish idea, even though I didn't really follow the recipe. In fact, the cream cheese is the only thing I didn't change! I used shredded Moz (only cheese I...
Best I have ever made, I made pimento cheese for 40 years but this is the first time I've used cream cheese. This is a wonderful recipe, I'll make it again. Thanks to Tom!!