Magazine recipe
In a medium bowl, using a wooden spoon, blend the goat cheese with the cheddar, mayonnaise, pimientos, scallions, pickle relish, onion powder and Tabasco and season with salt and pepper. Transfer the pimento cheese to a bowl and serve with radishes and celery ribs.
The pimento cheese dip can be made ahead, as long as it's stored in an airtight container. It can be refrigerated up to 4 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 254 | ||
Calories from Fat: 188 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.9g | 28 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 42.7mg | 13 % | |
Sodium 763mg | 26 % | |
Potassium 73mg | 2 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 7.3g | ||
Protein 9.8g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 254
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