Baked Pimento Cheese Dip Food

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.

HOT PIMIENTO CHEESE DIP

Steps:

• Preheat oven to 350°. Spray a 9-inch baking dish with nonstick baking spray. In a large bowl, beat cream cheese and next 7 ingredients at medium-low speed with a mixer until combined. Spoon mixture into prepared pan. Bake for 20 to 25 minutes or until edges are lightly browned. Serve with bagel chips.

SOUTHERN PIMENTO CHEESE

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.

HOT PIMENTO CHEESE DIP

Steps:

• Chipotle pepper purée:
• Put the chipotle peppers and adobo sauce in a small food processor or blender and blend until the mixture turns into a smooth purée. Set aside. The chipotle purée can be made in advance, stored in an airtight container, and refrigerated for up to 2 months.
• Pimento cheese and assembly:
• On a cutting board, sprinkle the garlic with a large pinch of salt and gather it into a small mound. Holding the blunt side of the knife with both hands, press and scrape the knife's sharp end, holding it at a slight angle, across the garlic mound to flatten it. Repeat, dragging it across the garlic, until you have a smooth paste. Set aside.
• In a small bowl, mix the cornstarch and 1½ tsp. of the evaporated milk into a slurry. Pour the rest of the evaporated milk into a medium saucepan and stir in the slurry. Bring to a boil over medium-high heat, whisking constantly. Turn the heat to low and add the Cheddar gradually by the handful, stirring until the Cheddar is melted and the mixture is smooth. Add the cream cheese and whisk until it melts. Stir in the mayonnaise, pimento peppers, 1½ tsp. of the chipotle purée, and the garlic paste. Season with salt. Transfer to a serving bowl or keep it warm in a slow cooker and serve immediately.
• To reheat the sauce, microwave it, stirring every 30 seconds, until fully melted.

PIMIENTO CHEESE DIP

Steps:

• Cook the potatoes: Preheat the oven to 400 degrees F.
• Toss the potatoes in enough olive oil to coat in a medium bowl. Sprinkle with salt and pepper. Pour onto a sheet pan. Bake until the potatoes are golden, crispy-skinned and soft, 20 to 25 minutes. Set aside.
• Meanwhile, make the cheese dip: Melt the butter in a large saucepan over medium heat. Add the onions and cook until they are soft and translucent, then add the garlic and cook for 1 minute more. Whisk in the mustard powder, paprika, cayenne and 1 teaspoon salt; cook for an additional 2 minutes. Sprinkle the flour over the top and stir to combine. Cook for 2 to 3 minutes. Gradually whisk in the milk. Simmer, whisking occasionally, for 10 minutes.
• Add the Cheddar and stir until it melts, then add the cream cheese. Once all the cheeses are melted, stir in the roasted peppers. Season with black pepper to taste and additional salt, if necessary. Keep warm on low heat or in a double boiler.
• Putting it all together: Turn the boule over. Carve out the boule in large chunks, leaving a 1-inch wall. Cut the hollowed-out boule chunks into 1-inch cubes or 2-by-1/2-inch batons.
• On a round platter, arrange the bread like logs or firewood, then arrange the pepper triangles on top. Set the boule in the middle. Scatter the roasted potatoes around like rocks. When ready to serve, pour the warm cheese dip into the boule. ENJOY!

BAKED PIMENTO CHEESE DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 1-quart baking dish with olive oil.
• In a large bowl, stir together the cheddar, cream cheese, Pecorino-Romano, olive oil, and grated onion until evenly combined.
• Spread the cheese mixture into the prepared baking dish, transfer to the oven, and bake until golden, just melted, and heated through, about 15 minutes.
• While the cheese bakes, stir together the pimentos, Kalamata olives, parsley, Worcestershire, garlic, salt, and pepper in a medium bowl.
• Spoon the pimento mixture into the center of the dip. Serve hot, with crackers alongside.
• Enjoy!

BAKED PIMENTO CHEESE DIP

Steps:

• Preheat oven to 350 degrees and spray a 2-quartbaking dish with nonstick cooking spray.
• In a large bowl, combine cream cheese, mayonnaise, and both cheeses. Use a wooden spoon to mix them together well.
• Place red peppers and pimientos on paper towels and pat out excess moisture. Roughly chop the peppers and add them along with pimientos to bowl.
• Add hot sauce, Worcestershire sauce, salt, sugar, and cayenne pepper and stir everything together.
• Spoon into prepared baking dish, place in oven and bake for 20 to 25 minutes, until bubbly and lightly browned.