Creamy Pimento Cheese Food

AUNT ERMA LEE'S SMOOTH AND CREAMY PIMENTO CHEESE

Steps:

• Combine cheese food, pimento peppers, tarragon vinegar, mayonnaise, butter, and sugar in a large saucepan or Dutch oven over low-heat; cook, stirring occasionally, until the cheese and butter are melted completely, about 20 minutes.
• Pour mixture into sealable containers and refrigerate at least 4 hours before serving.

CREAM CHEESE OLIVE PIMENTO SPREAD

Steps:

• Measure all ingredients into a small bowl.
• Blend well.

PIMENTO CHEESE

Steps:

• In a medium sized bowl, whisk together mayonnaise, pimentos, onion, Worcestershire sauce, salt, pepper, garlic powder, and cayenne together.
• Next carefully fold in all cheeses with a spatula until well mixed and combined throughout. Add to a container and refrigerate for 3 hours then serve. Use within 1 week.

PIMENTO CHEESE

Steps:

• Preheat the oven to 350 degrees F. Place the baguette on a wire rack set over a baking sheet. Bake until the bread is just warm and toasted, 8 to 10 minutes.
• Meanwhile, place the cream cheese and mayonnaise into a large mixing bowl and stir with a rubber spatula until thoroughly combined. Add the Cheddar cheese. Mix until combined, then stir in the pimentos or bell peppers (add them last so they don't get too beat up). Season to taste with salt and pepper.
• Cook's Notes: Okay, so this recipe is pretty simple, right? And now you want to experiment and make it your own... Do you have a certain type of cheese you love? Feel free to substitute another type of cheese in for additional flavor. For example, substitute 2 ounces of blue cheese in for 2 ounces of the sharp white Cheddar cheese.
• Feel like adding a little kick to your pimento cheese? Substitute another pepper or flavor in for the 2 ounces of pimentos. For example, I've tried Asian chili garlic sauce, kimchi, banana peppers, jalapenos, or grated horseradish.
• To roast a red bell pepper, drizzle it with 1 teaspoon vegetable oil and place on a baking sheet. Bake in a 500 degrees F (260 degrees F) oven until the skin is charred, about 40 minutes, turning it halfway through to ensure even roasting. Remove it from the oven and immediately wrap the entire pepper in plastic wrap. Let it steam for 30 minutes. When it is cool to the touch, remove the skin with the back of a butter knife. Remove the stem, seeds and membrane. And that's all there is to it! It is a little more effort than buying jarred roasted peppers, but worth the work.

PIMENTO CREAM CHEESE SPREAD

Steps:

• Let cream cheese soften slightly.
• Cream with the milk till smooth.
• Drain pimentos and add with nuts to cream cheese.
• Mix well; add tiny bit more milk if necessary to make a spreadable consistency.
• Serve with rye bread (party rounds), wheat crackers, Triscuit, or Melba toast.
• Store in fridge.

CREAMY PIMENTO CHEESE

Steps:

• 1. Mix cheeses in a large bowl and add mayonnaise and cream cheese. Mix by hand until thoroughly combined.
• 2. Add pimentos and seasonings and mix. Add more mayonnaise if too dry. Serve on bread as a sandwich, or as a dip or snack on celery. Refrigerate leftovers.

PIMENTO-CREAM CHEESE APPETIZER SPREAD

Steps:

• Mix ingredients until blended.

CREAMY PIMENTO CHEESE

Steps:

• Beat the cream cheese at medium speed with an electric mixer until creamy; add Cheddar cheese and continue beating until light and fluffy. Beat in mayonnaise and garlic powder; stir in pimento. Cover and chill for at least 1 hour.