Mary Beths Spicy Pimento Cheese Food

PIMIENTO CHEESE

Steps:

• Beat 4 ounces softened cream cheese, 1/2 cup mayonnaise, 1 tablespoon each dijon mustard and adobo sauce (from canned chipotle peppers) and 1/2 teaspoon pepper with a mixer until totally combined. Add 8 ounces each grated sharp cheddar and Monterey jack and gently mix until combined. Stir in one 4-ounce jar sliced pimientos (drained) and 2 tablespoons chopped dill with a rubber spatula. Refrigerate at least 2 hours before serving.

SPICY PIMENTO CHEESE SPREAD

Steps:

• Combine the cream cheese, mayonnaise, garlic powder, onion powder and celery seed. Mix in the pickled jalapenos, piquillo peppers and grated Cheddar. Add the Sriracha and combine. Taste and add more mayonnaise and Sriracha, if necessary. Chill before serving.

TODD RICHARDS'S GRILLED PEACH TOAST WITH SPICY PIMENTO CHEESE

Steps:

• Cook bacon in a heavy skillet over medium-high for 5 to 6 minutes or until just crisp (but not crunchy). Remove bacon from skillet and drain on paper towels; chop into coarse pieces. Reserve 1 tablespoon bacon drippings, and set aside. Wipe out the skillet clean, but don't worry if there are brown bits stuck to the pan - they will loosen as you cook.
• If using fresh peppers, return the skillet to medium heat. Add the oil and then the peppers and cook, stirring, until tender, 3 to 5 minutes. (If using canned pimentos, just add them to the clean skillet.)
• Stir in the reserved bacon drippings. Add the adobo and cook for 2 minutes. Turn off the heat. Stir in the bacon, mayonnaise, vinegar, hot sauce, dry mustard, granulated garlic and black pepper. Let cool to room temperature.
• In a large bowl or using a mixer fitted with the paddle attachment, mix the cream cheese until soft. Mix in the Cheddar cheeses. Stir in bacon mixture and chives. Set aside. (Or refrigerate, covered, up to 4 days. Bring to cool room temperature for serving.)
• Grill the peaches: Heat a grill to medium-high (450 degrees). Brush the peach halves with 1 tablespoon neutral oil, and place on the grates, cut sides down. Grill, uncovered, until grill marks appear and the juices begin to release, about 3 minutes. Remove from the grill, and slice each half into 4 to 6 wedges. Set aside.
• Brush the bread slices on both sides with the remaining neutral oil, and place on the grill grates. Grill until the bread is toasted, 1 to 2 minutes per side. Remove from the grill.
• Spread pimento cheese thickly on 1 side of each slice of toast. Cut each slice into 4 equal pieces, keeping them together to look like a whole slice. Top with sliced peaches. Drizzle the olive oil over the peaches, and sprinkle with salt and pepper. If using, top with radish slices and watercress leaves. Serve immediately.

DREW'S HOMEMADE PIMIENTO CHEESE - SPICY OR MILD

Steps:

• Chop pimientos into small pieces, or pulse in a food processor.
• In small bowl, stir all ingredients until well mixed.
• OR put all ingredients into a food processor, and pulse until well-blended and pimientos are in small pieces.
• Serve on crackers, with celery, or make pimiento cheese sandwiches!
• NOTE: Using 1/4 cup mayonnaise makes a rather stiff spread which we like.
• You may prefer to add up to 1/2 cup mayonnaise to get the spreading consistency you like.

MARY BETH'S SPICY PIMENTO CHEESE

Steps:

• Mix cheeses, pimentos, mayo and mustard until well-blended. Add spices and continue to stir until distributed throughout cheese mixture. Spice measurements may be adjusted to taste...I add more essence and red pepper for an extra spicy kick. Die-hard spice addicts may enjoy using pepper jack cheese for the white cheese.
• Keep refrigerated. Excellent on sandwiches, crackers, celery or crispy breads such as pita chips or bagel chips.