Food can evoke memories of family and provide clues about your ancestors. This post is part of my Discovering Family History through Food series.
In this recipe I am trying to recreate the flavor profile of Kraft™ Olive and Pimento Cheese which is no longer available. I decided to go with Neufchâtel instead of cream cheese because that was what was used in the original Kraft™ version. Neufchâtel has 1/3 the fat of regular cream cheese and somehow it is more dense, sticky and delicious. I think we’ve found a new bagel topping!
Olive and Pimento Cheese Spread
Yield: Party Size
16 oz Neufchâtel cheese
1 1/2 cups sharp cheddar cheese, medium grate (not the tiny one)
1/3 cup roasted pimento or red pepper, peeled, seeded and finely diced OR 4 oz jar of roasted red peppers, drained and finely diced
1/2 cup green olives stuffed with pimento, chopped
1/4 tsp Tabasco
- Using a hand mixer, whip the Neufchâtel and then add the cheddar cheese and tabasco. Mix until well combined.
- Fold in the pimento and the olives using a spatula. Don’t use the mixer for this part.
Serve and enjoy:
- On a sandwich by itself or with heirloom tomato
- As a burger topping
- As a veggie dip
- On crackers
- In an omelet