Nell B. Nichols

Cheese/Pimiento Whip

Preparation info
  • Makes enough whip for 2 pounds of fish, about

    6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

This festive sauce is perfect with fried, baked or broiled fish

Ingredients

  • 1 (3 oz.) pkg. cream cheese, softened
  • 1 tsp. lemon juice

Method

  • Beat together cream cheese, lemon juice, salt and pepper until creamy; fold into whipped cream along with pimientos and green onions.
  • Drop spoonfuls of whip on servings of hot, cooked fish. Let it melt down and turn into a sauce.