SOUTHERN PIMENTO CHEESE
This wonderful version of pimento cheese can be used for grilled cheese sandwiches, as a spread for crackers, or served alongside your favorite fried green tomatoes.
Provided by QUEENREYNEY
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.
Nutrition Facts : Calories 207.8 calories, Carbohydrate 2.1 g, Cholesterol 44.2 mg, Fat 19.9 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 8.6 g, Sodium 229 mg, Sugar 0.5 g
PIMIENTO CHEESE SPREAD
Steps:
- Puree 1/3 cup sliced pimientos (drained) in a blender or food processor until smooth. Transfer to a large bowl. Add 3 cups finely grated sharp cheddar and beat with a mixer until combined. Beat in 1/4 cup mayonnaise.
PIMIENTO AND CHEESE SPREAD
This pimiento and cheese spread is a spicy, modern version of my mother's delicious recipe. Serve it stuffed in celery or spread on crackers or a sandwich. -Elizabeth Hester, Elizabethtown, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-3/4 cups.
Number Of Ingredients 9
Steps:
- Shred cheese; transfer to a large bowl. Add cream cheese, Worcestershire sauce, vinegar, pepper, garlic powder and cayenne; beat on low speed until blended. Drain pimientos, reserving 2 tablespoons juice. Stir in pimientos and reserved juice. Serve with crackers and vegetables.
Nutrition Facts : Calories 90 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 150mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
THE LEE BROTHERS' PIMENTO CHEESE
A decidedly Southern spread with Northern roots, pimento cheese is a simple mix of Cheddar, red bell pepper and mayonnaise that can be found on sandwiches from work sites to garden parties across the 16 states below the Mason-Dixon line. This recipe came to The Times from the Charleston, S.C.-bred cookbook authors and occasional contributors to The Times Matt Lee and Ted Lee.
Provided by The New York Times
Categories quick, dips and spreads
Time 5m
Yield About 1 1/2 cups, enough for 4 sandwiches
Number Of Ingredients 6
Steps:
- In a large mixing bowl, place the cheddar cheese in an even layer. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
- Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator. Pimento cheese keeps in the refrigerator for 1 week.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 320 milligrams, Sugar 1 gram, TransFat 0 grams
WORLDS BEST PIMENTO CHEESE SPREAD
THIS RECIPE IS IN MY CHURCH COOKBOOK. THE LADY THAT MAKES THIS IS PROBABLY ONE OF THE BEST COOKS IN OUR CHURCH AND WE HAVE A BIG CHURCH. THIS IS GOOD ON A SANDWICH OR BAKED IN A GREASED BAKING DISH AND USED FOR A DIP WITH CRACKERS. GREAT FOR LUNCH BOXES OR ON A SOUP AND SANDWICH NITE. ENJOY!!
Provided by LISA BOGER @SOUTHERNDIVA
Categories Spreads
Number Of Ingredients 8
Steps:
- COURSE GRATE THE CHEESES, AND MIX OTHER INGREDIENTS TOGETHER.
- GREAT ON SANDWICHES OR BAKES AND USED AS A DIP. IF USING AS A DIP GREASE A BAKING DISH AND BAKE AT 350 FOR AROUND 20 MINUTES TILL BUBBLY.
THE BEST EVER PIMIENTO CHEESE SPREAD
This is a tart pimiento cheese because of the very sharp cheese plus the addition of the vinegar, and the lemon pepper. If you like tangy foods, then this is a very good recipe to try! We have never gone back to store bought pimiento cheese after this recipe. My aunt's mother-in-law invented this spread and we have been eating it for years.
Provided by Juenessa
Categories Spreads
Time 20m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Bring vinegar to a boil in the microwave.
- Add flour to vinegar and stir to make a paste.
- Add softened cream cheese to above mixture and stir thouroughly.
- Add all other ingredients except cheese to above mixture and mix well.
- Grate the cheese with manual cheese grater or in your food proccessor.
- Add cheese into mixture and mix well.
- Serve on bread as a sandwich or on crackers, wheat thins, etc.
Nutrition Facts : Calories 225.1, Fat 19.2, SaturatedFat 10.9, Cholesterol 54.7, Sodium 316.5, Carbohydrate 3.3, Fiber 0.1, Sugar 0.9, Protein 10.1
OLD-FASHIONED PIMIENTO CHEESE SPREAD
Old-fashioned pimiento cheese for old-fashioned times, i.e., summertime family reunions, "supper on the ground," lots of kids, watermelon and home-made ice cream. (At least that's the way it was for us.)
Provided by JC in Texas
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Blend ingredients well and serve on pupernickel or your favorite bread. Change the amounts to your taste. This is was made to be kid-friendly -- and is also a much smaller version than it use to be.
WORLD'S BEST PIMENTO CHEESE
Before we moved to Alabama the only encounter I had ever had with pimento cheese was the small jars of Kraft Pimento Cheese. My mom used it to stuff celery for a relish tray. I had my eyes opened when we moved south. Pimento cheese is a staple in the southern family diet. Needless to say I had to put my stamp on this...
Provided by Marsha Gardner
Categories Spreads
Number Of Ingredients 10
Steps:
- 1. Puree until smooth in the bowl of a food processor the mayonnaise, cream cheese, garlic, parsley grated onion, Worcestershire sauce and Tabasco sauce.
- 2. Turn into a bowl; set aside. In the food processor, coarsely chop pecans. Add pecans and pimentos, with juice, to mayonnaise mixture.
- 3. Now grate or shred int the food processor the 12 ounces of extra-sharp Cheddar cheese.
- 4. Add to mixture in bowl. Stir well to combine. Allow to stand, refrigerated at least i hour. Even better the following day.
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PIMENTO CHEESE RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (90)Calories 245 per servingCategory Dip or Spread
- In a large mixing bowl or the bowl of your stand mixer, combine the cheddar, cream cheese, pimento peppers, mayonnaise, garlic powder, onion powder, cayenne pepper and jalapeño (if using), and several twists of black pepper.
- Beat the mixture together with a hand mixer, your stand mixer, or by hand with a sturdy wooden spoon or spatula. Beat until the mixture is thoroughly combined.
- Taste, and add more black pepper if desired, and/or salt for more overall flavor (I usually add a pinch of two). If you’d like your pimento cheese to have more of a kick, add another pinch of cayenne. Blend again.
- Transfer the mixture to a smaller serving bowl. Serve your pimento cheese immediately, or chill it in the refrigerator for up to 1 week. Pimento cheese hardens as it cools; let it rest for 30 minutes at room temperature to soften.
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