Danish Blue Cheese Pimento Spread Food

PIMENTO CHEESE SPREAD

Steps:

• In a medium bowl, mash the pimentos using a fork. Mix in cheese, onion, Worcestershire sauce, and mayonnaise. Season to taste with garlic powder and black pepper. Spoon mixture into a container large enough to hold the pimento spread, and store in the refrigerator.

PIMIENTO CHEESE SPREAD

Steps:

• Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.

PIMENTO CHEESE

Steps:

• Combine the cream cheese, mayonnaise, Dijon, adobo and black pepper in the bowl of an electric mixer and mix until totally combined. Add the Cheddar and Monterey Jack and mix gently until combined. Using a rubber spatula, scrape down the sides of the bowl to ensure all the ingredients are mixed together. Stir in the pimentos and dill, then season with salt.
• Refrigerate the pimento cheese for at least 2 hours before serving with crackers and olives.

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.

PIMENTO CHEESE SPREAD

Steps:

• Drain peppers, reserving liquid, then finely chop if whole.
• Process shallot, cream cheese, mayonnaise, Miracle Whip, Worcestershire, salt, hot sauce, and 2 Tbsp. pepper liquid in a food processor until very smooth. Add cheeses and pulse until just combined. Add peppers and pulse until just combined. Serve with crackers alongside.

BLUE CHEESE SPREAD

Steps:

• Combine all ingredients together and mix well.
• Serve with crackers, celery or apple.

PIMENTO CHEESE SPREAD

Steps:

• 1. Use a meat grinder or the coarse side of a box grater to grate the cheese; for a grinder, use the cutter with large holes. Put the ground or grated cheese in a mixing bowl and add half the juice from the canned pimentos. Dice the pimentos and add them. Add the chopped scallions.
• 2. Combine the mayonnaise, lemon juice, and garlic. Add this to the cheese mixture. Add the Worcestershire, Tabasco, and black pepper and blend well; taste and adjust the seasoning.
• 3. Serve at room temperature as a spread for crisp crackers and raw vegetables or use as a sandwich spread. (Pimento cheese can be tightly sealed and kept for several days in the refrigerator.).
• Notes: I learned to make pimento cheese from a southern friend's mom. She doesn't use Worcestershire or garlic but I think they sound like great additions. I think I'll add this to next weekend's football food! I made it a day ahead of time and I think it tastes even better with a little time to rest before serving.

DANISH BLUE CHEESE PIMENTO SPREAD

Steps:

• Using the whip attachment on a stand mixer, beat together the cheeses, mayonnaise and Worcestershire sauce until light and creamy.
• Add garlic, salt, pimentos, walnuts and chives. Fold together until well blended.
• Chill for a few hours before serving.
• (Cooking time is chilling time.).

PIMENTO CHEESE SPREAD

Steps:

• Mix all ingredients together and Enjoy!
• Once refrigerated, the spread will be thick. You can let it sit out for a bit if you want to dunk your crackers in, or you can use a butter knife right out of the fridge to put it on crackers.
• This also makes a great Grilled Cheese!

PIMENTO CHEESE SPREAD

Steps:

• Mix the mayonnaise and Miracle whip together.
• Fold in cheeses, onion, and seasonings.
• This will store for 1 to 1 1/2 weeks, covered (if it lasts that long).
• Good for sandwiches, crackers, celery, etc.