Pimento Cheese Bites With Cream Of Tomato Dip Food

PIMIENTO CHEESE AND TOMATO BITES

Steps:

• Stir together cream cheese, mayonnaise, onion, Worcestershire, lemon juice, dried mustard, hot sauce, sugar, kosher salt, and pepper in a bowl. Fold in diced pimiento and cheeses. Spread 1 tablespoon cheese mixture onto each cracker. Top with cherry tomato halves.

PIMIENTO CHEESE DIP

Steps:

• Add the Cheddar, cream cheese, pimientos, mayonnaise, onion powder, cayenne, garlic powder and 1/2 teaspoon salt to a large mixing bowl. Use a hand mixer to beat the mixture until it is well combined and fluffy, about 1 minute. Salt to taste.
• Transfer the dip to a serving bowl and garnish with the chives. Serve with crackers and assorted crudités.

KICKIN' PIMENTO CHEESE SPREAD

Steps:

• Beat cream cheese, mayonnaise, and sour cream in a bowl with an electric mixer until smooth. Stir in Cheddar cheese, pimentos, cayenne pepper, and garlic powder. Cover and refrigerate until ready to serve.

PIMIENTO OR PIMENTO CHEESE TOMATO BAKE

Steps:

• Preheat oven to 350°F.
• Slice tomatoes in the bottom of a buttered, 8-inch X 11-inch baking dish, covering the bottom. Sprinkle with ½ the oregano. Set aside.
• Using an electric mixer, beat until smooth the cheeses, mayonnaise, pimientos, garlic powder, pepper & onion.
• Spread bread slices with equal portions of cheese mixture and roll up jelly-roll fashion.
• Arrange bread/cheese rolls in baking dish on top of tomato slices, seam side down. Pour Rotel tomatoes evenly over the rolls. Sprinkle with remaining oregano.
• Bake for 30 minutes.

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!

PIMENTO CHEESE BITES WITH CREAM OF TOMATO DIP

Steps:

• To make the dip, heat the olive oil over medium-low heat in a 4-quart soup pot. Add the onions and shallots, and sauté until softened and clear, about 8 minutes. Add the salt, tomatoes, tomato juice, tomato paste, broth, bay leaf, basil, and thyme. Bring to a boil, lower to a simmer, and cook for 30 minutes.
• Mix the rice flour with the soymilk and the soy creamer. Whisk into the tomato mixture and simmer 5 minutes more. Remove the bay leaf.
• Puree the dip in 2 batches in a blender until smooth and creamy. At this point, taste the soup. If you think it needs to be sweeter, add the sugar, then season to taste with freshly ground pepper.
• To make the Pimento Cheese Bites, mix the cheese, mayonnaise, green onion, pimento, olives, salt, pepper, and red pepper sauce in a small bowl. Divide equally among 3 slices of the bread and top with the remaining bread slices. Heat a 10- or 12-inch non-stick sauté pan over medium heat. Spray with the cooking spray. If you're not watching your fat grams, add a tablespoon of the nonhydrogenated soy spread to the pan. Cook the sandwiches on each side until browned and cheese has melted. Add more spray or soy spread as you go along. Cut into quarters and serve with the dip.

BOBBY'S PIMENTO CHEESE

Steps:

• Beat cream cheese until smooth and fluffy.
• Add rest of the ingredientss and mix well.