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Food can evoke memories of family and provide clues about your ancestors. This post is part of my Discovering Family History through Food series.

Photo by Ella Schwab

Photo by Ella Schwab

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!

Photo by Ella Schwab

Photo by Ella Schwab

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


  1. Using a hand mixer, whip the Neufchâtel and then add the cheddar cheese and tabasco. Mix until well combined.
  2. 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

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