Olive-Pimento Cheese Spread

"This is a pretty good clone of Kraft Olive-Pimento Cheese that will cost you at least $1.50 for a 5 oz jar. Prep time includes time in the fridge."
 
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Ready In:
8hrs
Ingredients:
11
Yields:
3 cups
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ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 1 (7 ounce) jar pimento stuffed olives, drained and chopped, 1 tbsp juice reserved
  • 1 tablespoon chili sauce
  • 1 tablespoon ketchup
  • 14 teaspoon garlic granules
  • 14 teaspoon seasoning salt (preferably Lawry's MSG-free)
  • 14 teaspoon fresh ground black pepper
  • 14 teaspoon lemon & herb seasoning
  • 2 teaspoons dried onion flakes, flakes lightly crushed
  • 1 tablespoon brine, from olives, if needed (optional)
  • 1 teaspoon fresh squeezed lemon juice (optional)
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directions

  • Beat cream cheese until almost starting to get fluffy.
  • Combine all ingredients, except olive juice and lemon juice.
  • Refrigerate, covered, overnight for flavors to develop and blend.
  • Adjust texture and flavor with reserved olive juice and lemon juice.
  • Serve with crackers or Melba toast, or use to stuff celery or on other raw veggies.

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Reviews

  1. This was wonderful! I used salad olives, white pepper, and Philadelphia cream chees spread. Chopped the olives and other ingredients in the food processor (just pulsed it a few times), then added the cream cheese and let the food processor mix everything. So easy and so good.
     
  2. I love this! Kraft is over $2.for 5oz. in my neck of the woods. The only change I made was to use 2 Tbsp. of chili sauce as I just made some for this recipe.... didn't add the ketchup. This is a great spread & makes enough to give some away if taking for a pot luck or a big get together. thanx
     
  3. Just made thisand couldn't stop tasting! It is so good,can't wait until tonight.Thanks
     
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RECIPE SUBMITTED BY

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
 
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