I like to keep this simply delicious spread in the refrigerator so my family can spread some on crackers or bread anytime they need a little snack.—Tammy Moore-Worthington, Aretesia, New Mexico
- 2 cups (8 ounces) shredded cheddar cheese
- 3 tablespoons Miracle Whip
- 1 can (4 ounces) chopped green chilies
- 1 jar (2 ounces) diced pimientos, undrained
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- Combine all ingredients. Cover and refrigerate. Spread on rolls or crackers. Yield: 2 cups.
Originally published as Pimiento Cheese Spread in Taste of Home October/November 1994, p54
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
Reviews for Pimiento Cheese Spread
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Reviewed Feb. 4, 2011
"Easy to make and tastes pretty much like the spread in the deli."
Reviewed Feb. 2, 2010
"Love, love, love this recipe. If I really want it to spark, I add some chopped jalapeno."