Gala pimiento-nut dip from the 1960s

Gala pimento-nut dip from the 1960s

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A holiday dip, retro-style

This easy pimiento-nut dip recipe comes from the ’60s — the age of cocktail parties and cute and/or kitschy foods.

Gala pimento-nut dip from the 1960s

Gala pimiento-nut dip

Yield: 12 servings
Prep Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 15 minutes


  • 6 ounces cream cheese
  • 4 tablespoons light cream
  • 1/2 cup chopped ripe olives
  • 1/3 cup chopped walnuts
  • 2 tablespoons chopped pimiento
  • 2 drops bottled hot pepper sauce


  1. Soften 6 ounces cream cheese.
  2. Blend cheese with light cream until smooth.
  3. Stir in olives, walnuts, pimiento, and hot pepper sauce.
  4. Cover bowl and chill for 1 to 2 hours to blend flavors.
  5. Serve as dip for potato chips.
  6. Garnish with chopped parsley.
  7. And if you desire, you may add more chopped walnuts and chopped ripe olives for extra-rich flavor.


Makes about 1-1/2 cups of dip.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 88Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 111mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 2g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

MORE: Holiday appetizer recipes from the ’60s: Saucy cocktail meatballs, Cheese trees & Wreath rollups

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