Prep Time:
35 mins
Total Time:
35 mins
Servings:
32
Yield:
4 to 5 cups
Ingredients
-
2 7 ounce jars sliced pimientos or 4, 4-ounce jars, drained
-
3 10 ounce bricks sharp cheddar cheese, finely shredded
-
1 cup mayonnaise
Directions
-
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.
Nutrition Facts (per serving)
| 157 | Calories |
| 14g | Fat |
| 1g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 157 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 6g | 30% |
| Cholesterol 31mg | 10% |
| Sodium 211mg | 9% |
| Total Carbohydrate 1g | 0% |
| Total Sugars 1g | |
| Protein 7g | 14% |
| Vitamin C 10.5mg | 12% |
| Calcium 193mg | 15% |
| Iron 0.4mg | 2% |
| Potassium 47mg | 1% |
| Folate, total 5.9mcg | |
| Vitamin B-12 0.2mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.