Pimento Cheese Crock
📜 Collection: UK3 | ✍️ Attribution: Karlene Jensen | 📂 Category: Sauces A classic, creamy pimento cheese dip made with melted Velveeta and tangy vinegar. This vintage recipe is perfect for parties and easily stored for later enjoyment.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 5 mins | 15 mins | None | 8–10 Servings |
🔪 Key Equipment
- Double boiler
- Whisk
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 13-ounce can | Evaporated Milk | Full fat |
| 1/2 pound | Velveeta Cheese | Cubed |
| 1 large jar | Pimentos | Drained |
| 2 tablespoons | Vinegar | White or apple cider |
Instructions
Step 1: Melt and Combine
- Bring the 1 13-ounce can evaporated milk to a gentle boil using a double boiler.
- Add the 1/2 pound Velveeta cheese, 1 large jar pimentos, and 2 tablespoons vinegar to the milk.
- Continue to heat and stir until the mixture reaches a second boil and the cheese is completely smooth and velvety.
💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 1 week; reheat gently on the stovetop.
Original Recipe Scan
