Comida Kraft
Recipe Box

Pimiento Spread

Prep Time
10
min.
Total Time
3
hr.
10
min.
Servings

12 servings, 2 Tbsp. spread and 2 crackers each

Get out the cream cheese, mayo and diced pimentos to make this people-pleasing Southern-style appetizer spread.

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What You Need

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Make It

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  • Beat cream cheese and mayo in small bowl with electric mixer on medium speed until well blended. Stir in pimientos, green onions and hot pepper sauce; cover.
  • Refrigerate several hours or until chilled.
  • Serve as a spread with crackers.

Size Wise

Savor every bite of this tasty dip. Each 2-Tbsp. serving goes a long way on flavor.

Special Extra

Garnish with additional diced pimientos just before serving.

Servings

  • 12 servings, 2 Tbsp. spread and 2 crackers each

Nutritional Information

Serving Size 12 servings, 2 Tbsp. spread and 2 crackers each
AMOUNT PER SERVING
Calories 160
Total fat 12g
Saturated fat 5g
Cholesterol 20mg
Sodium 170mg
Carbohydrate 11g
Dietary fiber 1g
Sugars 1g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 6 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from A simple and tasty recipe that takes a little amount of time. A simple and tasty recipe that takes a little amount of time.
Date published: 2002-10-01
Rated 3 out of 5 by from We prefer a sharp cheddar instead of cream cheese. We prefer a sharp cheddar instead of cream cheese.
Date published: 2002-10-05
Rated 4 out of 5 by from used fat free cream cheese turned out good used fat free cream cheese turned out good
Date published: 2002-10-06
Rated 4 out of 5 by from
Date published: 2002-10-17
Rated 4 out of 5 by from
Date published: 2002-10-01
Rated 3 out of 5 by from
Date published: 2002-10-02
Rated 4 out of 5 by from
Date published: 2002-10-13
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