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
PIMENTO CHEESE SANDWICHES
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Combine 2 cups grated extra-sharp yellow cheddar cheese, 1/2 cup mayonnaise, 3 tablespoons chopped pimentos, 2 tablespoons grated onion, 1 teaspoon yellow mustard and 1/8 teaspoon cayenne pepper. Season with salt and black pepper. Spread on white bread.
EASY PIMENTO CHEESE
Provided by Sunny Anderson
Categories appetizer
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine cheeses, pimentos and pimento juice, onion, mayonnaise, garlic, paprika, and celery seed. Mix well and season with salt and pepper, to taste. Refrigerate until ready to serve. Transfer the cheese spread to a serving bowl and serve with the bread.
PIMENTO CHEESE, AUTHENTIC SOUTHERN STYLE
Growing up, all of the ladies in my Southern family used to make and serve it to us kids smushed between two slices of white bread. (Ritz Crackers were fancy and for company only.) My Mama & Papa (Grandparents) owned the largest catering business and several restaurants in Jacksonville, Florida. I called my Mom to get the exact recipe. I wanted the familiarity of fishing with a cane pole, cork bobbers and mushed bread for bait on Dunn's Creek in Palatka with dirty hands and a pimento cheese sandwich. It really is delicious.
Provided by SparkleKristy
Categories Lunch/Snacks
Time 30m
Yield 4 16oz jelly jars
Number Of Ingredients 6
Steps:
- Rough cut all blocks of cheese into chunks about the size of a 50 cent piece.
- In your food processor with the regular blade, chop the extra sharp cheddar. You may have to do this in batches so you don't get a big lump. Return any removed cheese to the processing bowl and add a couple dollops of mayo and one jar of very well drained pimentos and whir up until blended nicely.
- Scrape the sharp cheddar, mayonnaise and pimento mixture into a large bowl.
- Change your blade to the shredding blade. Shred both the Colby and the sharp cheddar in batches. Put in a separate bowl. (Again, batches will be necessary.).
- Add the shredded cheese to the whirred up cheese folding it in a little at a time. Alternating with dollops of mayo and more of the drained pimentos. Lastly, stir in a smidge of cayenne. You don't want it to be hot, just have personality.
- Don't over stir to mush, but make sure everything is well incorporated.
- Some notes:.
- **Yes, one could use Hellman's instead. But please, no Miracle Whip. Also, no low fat or light mayo. Your already eating a ton of cheese, that light mayo won't help you any.
- **Serve on very fresh white bread or Ritz Crackers if you are feeling fancy or are serving company. One piece of bread folded in half will transport you home, I'm sure. Yes, you could use anything else you like. It's great by the finger full, on hot dogs, hamburgers and crudités too.).
- **If you can't find the chopped pimentos. Go ahead and buy the fancy jarred red bell peppers, drain them well and chop / shred them in the food processor. They are the same thing, just more expensive.
- **This stays good in the refrigerator for up to a month. (If it lasts that long.) Even with mayo? Yes -- How long do you keep your mayonnaise jar in the fridge? Ya'll will know when it's gone bad; the green furry stuff will take over. If it has just a little though, you can scrape it off and its fine. (Now the Food Safety people may disagree with me here, but it never killed any of us, so it's up to you.)
- **This makes four (4) 16oz Ball jelly jars. Enough to keep and some to share.
- **Please, for the love of God above -- don't buy pre-shredded cheese. It is too expensive and has extra ingredients in it that keep the shreds separate. 1 cup by volume of shredded cheese is not the same as 8oz of weight. You could go ALLLLL authentic and grate by hand with a box grater and work off some of the calories you'll eat when tasting for perfection. It's tough though. Please, beg, borrow or all but steal to get a food processor for this one.
- **The mix of cheeses is as similar as you can get to the old government cheese from which this recipe was initially invented. We were just fortunate enough not to be on the list for those 10lb blocks of cheese, but one would find this mixture very similar.
- ** There is no cream cheese in this recipe. You get the creaminess from the way you process the extra sharp cheddar.
- **Fancy cheese is not necessary. Get generic, it's perfectly fine.
- **If you've ever had the kind in the jar and hated it, no worries. This is totally different. That other stuff is chemical in a jar.
- **Please, enjoy with your choice of a Mason jar of sweet tea, some very sweet red Kool-Aid or fruit punch Fla-Vor-Aid! I hope if your familar that it take you back. If it's new to you -- it can be a new tradition. It's like grilled cheese without the grill.
- Lip Smack -- ahhhhhhhhhhhhh!
KIMCHI PIMENTO CHEESE
A classic Southern favorite and a Korean staple go hand in hand. For something extra special, use homemade kimchi (and fry your own potato chips!). I was inspired for this recipe by Mind of a Chef, a PBS show created by the geniuses behind the now defunct Lucky Peach empire. It's an adaptation of the Pimento Cheese recipe in Lucky Peach Issue 8: The Gender Issue.
Provided by leahfranklin
Categories Cheese
Time 12h
Yield 1 quart, 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat the cream cheese in a mixer with the paddle attachment until smooth and slightly aerated.
- Meanwhile, squeeze the liquid out of the kimchi with your hands (or in a sieve with the back of a wooden spoon) and reserve it for the next step. Pulse the kimchi several times in a food processor, or chop it finely.
- In a separate bowl, whisk together the Tabasco, mayonnaise, vinegar, and 2 Tablespoons of the kimchi liquid.
- Using a rubber spatula, scrape down the sides of the bowl. Turn the mixer on to medium, add the cheddar, and mix for one minute, then stop, scrape again, and mix for another minute.
- Without stopping the mixer, drizzle the liquid ingredients into the cheese mixture and continue to mix until completely incorporated.
- Remove the bowl from the stand and fold in the pimentos and chopped kimchi.
- Cover and chill in the refrigerator for at least 12 hours.
- Allow to rest out of the refrigerator for an hour before serving.
- Serve with your favorite potato chips or chicharrones.
Nutrition Facts : Calories 273, Fat 23.9, SaturatedFat 14.5, Cholesterol 76, Sodium 404.5, Carbohydrate 2.5, Fiber 0.3, Sugar 1.6, Protein 12.5
HOMEMADE PIMENTO CHEESE
Make and share this Homemade Pimento Cheese recipe from Food.com.
Provided by Dona England
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix well. Refrigerate an hour. Use for a spread on crackers or a sandwich.
- Refridgerate one hour.
- Serve on crackers or make a sandwich.
Nutrition Facts : Calories 463.9, Fat 38.1, SaturatedFat 17.8, Cholesterol 89.3, Sodium 749, Carbohydrate 12, Fiber 0.4, Sugar 4.1, Protein 19.3
HOMEMADE PIMENTO CHEESE
Every good southern woman should have a homemade Pimento Cheese recipe in her back pocket! With the recipe from my grandmother's recipe box and a few tests in the kitchen, I made some of the best we've ever had!
Provided by Angie - BigBearsWife.com
Categories Appetizer Recipes
Time 10m
Number Of Ingredients 8
Steps:
- With an electric mixer, mix the cheddar cheese and cream cheese together. Mix for 2-3 minutes.
- Add in the mayo and mix.
- Add in the garlic powder, paprika, onion powder and dry mustard. Stir everything together.
- Mix in the pimentos.
- Refrigerate for at least 10-15 minutes before serving.
Nutrition Facts : Calories 62 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 tablespoon, Sodium 73 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
HOMEMADE PIMIENTO CHEESE
Make and share this Homemade Pimiento Cheese recipe from Food.com.
Provided by southern chef in lo
Categories Spreads
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients until well blended.
- Serve on crackers or use for sandwiches.
PIMENTO CHEESE
Provided by Damaris Phillips
Categories appetizer
Time 15m
Yield About 2 1/2 cups
Number Of Ingredients 6
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 CHEESE
I love cheese, so when I was watching a show on the food network and saw this... my mouth watered! It looked delicious! BTW, did I mention that I love cheese?!
Provided by JustLauren
Categories Spreads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, mix all ingredients well and refrigerate for 30 minutes.
Nutrition Facts : Calories 415.9, Fat 34, SaturatedFat 18.4, Cholesterol 90, Sodium 652, Carbohydrate 6.6, Fiber 0.3, Sugar 2.1, Protein 21.5
PIMIENTO CHEESE
Provided by Irma S. Rombauer
Categories Condiment/Spread Mixer Cheese No-Cook Cocktail Party Vegetarian Mayonnaise Cheddar Shower Party
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Combine pimientos, mayonnaise, garlic, lemon juice, dry mustard, Worcestershire sauce, and red pepper in a medium bowl. Beat with a wooden spoon or an electric mixer at medium speed until blended.
- Add grated cheese and beat until the consistency of cottage cheese.
PIMENTO CHEESE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h15m
Yield 24 servings
Number Of Ingredients 12
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.
PIMENTO CHEESE
Provided by Food Network
Categories appetizer
Time 45m
Yield Eight 6-ounce servings
Number Of Ingredients 9
Steps:
- In a medium bowl, mix all ingredients well and refrigerate for 30 minutes.
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From onceuponachef.com
Cuisine American, SouthernEstimated Reading Time 7 minsCategory AppetizersTotal Time 15 mins
- Food processor instructions: In the bowl of a food processor fitted with the steel blade, combine the cream cheese, mayonnaise, Worcestershire sauce, 1/4 teaspoon of salt, garlic powder, and cayenne pepper. Process until smooth and evenly combined. Remove the blade, scraping any of the mixture back into the bowl. Switch to the grating blade. Cut the Cheddar cheese into pieces that will fit into the feed tube. With the machine running, add the cheese through the feed tube until it is all grated in. Transfer the contents of the food processor to a large mixing bowl. Add the diced pimentos and stir everything together to combine. Taste and adjust seasoning, if necessary. (I usually add about 1/4 teaspoon more salt, but it depends on the saltiness of the cheese.)
- Mixer instructions: In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, mayonnaise, Worcestershire sauce, 1/4 teaspoon salt, garlic powder, and cayenne pepper. Beat until smooth and evenly combined. Coarsely grate the Cheddar cheese and mix in along with the diced pimentos. Taste and adjust seasoning, if necessary. (It's a good idea to taste the pimento cheese on the crackers you plan to serve it with, as the saltiness can vary.)
- Transfer the spread to a serving bowl and serve with crackers and/or crudités. If serving later, cover and refrigerate for up to 5 days; bring to room temperature before serving.
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- To a large bowl, add cream cheese, mayonnaise, cayenne pepper, and black pepper. Mix together using a hand mixer or wooden spoon. Add-in cheese and pimentos. Blend together until well mixed. Taste and add salt if needed.
- Place in refrigerator for at least 1 hour prior to serving to chill and let flavors marry. Will keep in the fridge for up to 2 weeks.
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Ratings 10Calories 219 per servingCategory Appetizer, Snack
- In a medium bowl whisk together mayonnaise, cream cheese, lemon juice, Worcestershire, spices, onion powder, and ground mustard.
- Shred the yellow sharp cheddar on large holes of a box grater. Shred white sharp cheddar on small holes of a box grater. Fold all of cheese and pimentos into mayonnaise mixture until thoroughly combined. Serve immediately on RITZ Crackers, or chill until ready to serve.
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Cuisine AmericanCalories 159 per servingCategory Dip
- Pulse the cheddar cheese into the cream cheese until the cream cheese turns yellow, but still leaving small chunks of cheddar cheese.
- Scrape down the sides of the food processor again and add the Greek yogurt, worcestershire, lemon juice, pepper, and salt to the food processor and blend until combined.
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5/5 (9)Total Time 10 minsCategory Dinner, LunchCalories 304 per serving
- Blend all ingredients (down to the hot sauce) together very well with a spoon or fork. Can be served cold or continue with directions below for a hot sandwich.
- Melt 1 – 2 tablespoons of butter in a sauté pan set just slightly higher than medium heat or use a griddle set at 375 degrees F.
- Just after the butter has melted (and before it turns brown) rub one side of each piece of bread in the melted butter for full coverage.
- Remove the buttered bread from the pan and spread a layer of pimento cheese onto the side of the bread that doesn’t have the melted butter on it. Top that with another piece of prepared bread (non-melted butter side facing down) to make a sandwich.
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- Sprinkle the cayenne (start with 1/4 or 1/2 teaspoon and taste after mixing) and black pepper over the cheese.
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