Aunt Erma Lee's Smooth and Creamy Pimento Cheese recipe

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Ingredients

1 (2 pound) loaf processed cheese food (such as Velveeta®), cut into 8 pieces
2 (7 ounce) jars pimento peppers, drained and chopped
¼ cup tarragon vinegar
¼ cup mayonnaise
¼ cup unsalted butter
¼ cup white sugar

Nutrition Info

92.8 calories
carbohydrate: 3.3 g
cholesterol: 19.8 mg
fat: 7.3 g
fiber: 0.2 g
protein: 3.9 g
saturatedFat: 3.9 g
servingSize: -
sodium: 276.8 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine cheese food, pimento peppers, tarragon vinegar, mayonnaise, butter, and sugar in a large saucepan or Dutch oven over low-heat, cook, stirring occasionally, until the cheese and butter are melted completely, about 20 minutes.

  2. Pour mixture into sealable containers and refrigerate at least 4 hours before serving.

Recipe Yield

11 cups

Recipe Note

This is a creamy spread that is cooked. My Aunt Erma Lee was a great cook. Feel free to adjust the sugar to your taste. This is a great spread for sandwiches with soup. Try spreading it on buns with hamburgers or sloppy joes for a new twist! Soars above store-bought! Can be kept under refrigeration for up to one week.

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