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  •   Pimiento Cheese Dip
  • 4 oz. cream cheese, softened
  • 2 oz. RITZ Crackers, crushed to medium-fine crumbs
  • 3 Tbsp. mayonnaise
  • 1/4 tsp. salt
  • 1/4 tsp. onion powder
  • 1/8 tsp. garlic powder
  • 1/8 tsp. ground red pepper (cayenne)
  • 6 oz. shredded mild Cheddar cheese
  • 3-1/2 oz. chopped pimientos, drained
  • 1 Tbsp. pickle juice
  •   Fried Pickle Slices
  • 20 oz. dill pickle slices, drained, juice reserved
  • 3/4 oz. all-purpose flour
  • 3/4 oz. potato starch
  • 1 egg, beaten
  • 5-1/4 oz. RITZ Crackers, crushed to medium crumbs
  • 30 each RITZ Crackers


Nutritional facts are based on a single serving
Calories 370
Total fat 27g
Saturated fat 9g
Trans fat 0g
Cholesterol 50mg
Sodium 800mg
Carbohydrate 24g
Dietary fiber <1g
Sugars 3g
Protein 7g
Calcium 15%DV
Iron 8%DV


    Pimiento Cheese Dip:
  1. Combine  cream cheese, cracker crumbs, mayo, seasonings, cheddar and pimientos in bowl of food processor. Pulse until combined. Add pickle juice and blend until combined. Refrigerate 2 hours to allow flavors to blend.
  2. Fried Pickle Slices:
  3. Arrange  pickles on wire rack over a sheet pan. Bake in 300°F standard oven 10 min. Cool completely on rack.
  4. Combine  flour and potato starch. Coat pickles in flour mixture, dip in egg, then in cracker crumbs. Dip in egg again and then into cracker crumbs. Let stand 5 min. after coating.
  5. Fry  in 350°F oil 2 min. or until golden brown. Drain.
  6. For each serving:
  7. Place  2.5 oz. Pimiento Cheese Dip in small container on plate. Add 3 Fried Pickle Slices and 3 RITZ Crackers.
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