Snack Pickle Pimento Cheese
A recipe from Georgia Department of Education School Nutrition
This recipe puts a twist on the southern pimento cheese by adding dill pickle for a tangy-vinegary flavor.
Ingredients:
- 3 lbs + 2 oz Cheese, cheddar, shredded
- 3 cup Cream cheese, softened
- 3 cup Pickles, dill, chopped
- 1 lbs Pimentos, jar, drained
- 1/2 cup Mayonnaise
- 1/2 cup Dill, dried
- 2 tbsp Spice, garlic, granulated
- 2 tsp Pepper, red, flakes
- 1 tbsp Spice, onion, powder
- 2 tsp Pepper, black, ground
- 1 tsp Salt, Kosher
Steps:
- Place all ingredients in a large mixing bowl.
- Mix until thoroughly combined.
- Cold hold at 41°F or lower for service.
- 1/3 cup serving provides 1 M/MA.
For large batches a VCM or mixer with paddle attachment work well.
Hold at 41°F or below.
Pimento cheese is excellent when freshly made. It also keeps well, allowing for preparation on Monday to last throughout the week.
Recipe Details
Meal Components:
Meat/Meat Alternate (M/MA)
Crediting Information
- 1 oz. eq Meat/Meat Alternate (M/MA)
HACCP Category:
Process #1 (No Cook)
Yield:
50
Portion Size:
1/3 cup pimento cheese
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 181 | cal |
| Saturated Fat: | 8.3 | g |
| Total Fat: | 15 | g |
| Sodium: | 324 | mg |
