Pimento Cheese No Mayonnaise Food

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NO-MAYO PIMENTO CHEESE



No-Mayo Pimento Cheese image

A southern STAPLE. This dip, spread, put that on ANYTHING kind of food is cheesy, savory and flavorful. Can we talk about CHEESE?!

Provided by Nicola

Categories     Appetizer

Number Of Ingredients 10

8 oz tub whipped cream cheese
1/2 lb sharp cheddar cheese (grated)
6 oz jar diced pimentos (drained)
2 tsp worcestershire sauce
1 lemon (juiced)
1 tsp salt
1/2 tsp paprika
1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp mustard powder

Steps:

  • Mix together the whipped cream cheese with the lemon juice, worchestershire, and seasonings.
  • Fold in the grated cheese and pimentos. Do not overmix.
  • Serve immediately or store in the fridge until ready to serve! Store in an air-tight container (preferably glass) for up to a week in the fridge.

PIMENTO CHEESE WITHOUT CREAM CHEESE



Pimento Cheese without Cream Cheese image

I am crazy about pimento cheese and this is the best recipe that I have ever tried and it doesn't need cream cheese. My only stipulation is that Duke's® mayonnaise makes a delicious difference.

Provided by Charles

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 15m

Yield 24

Number Of Ingredients 8

2 cups shredded aged sharp Cheddar cheese, at room temperature
½ cup jarred pimento peppers, drained and finely chopped
¼ cup chopped green onions
½ cup mayonnaise (such as Duke's®)
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
1 dash hot pepper sauce

Steps:

  • Combine Cheddar cheese, pimento peppers, and green onions in a medium bowl.
  • Combine mayonnaise, black pepper, salt, cayenne pepper, and hot sauce in another bowl.
  • Stir mayonnaise mixture gently into the cheese mixture using a rubber spatula until thoroughly combined.

Nutrition Facts : Calories 72.4 calories, Carbohydrate 0.6 g, Cholesterol 11.6 mg, Fat 6.8 g, Fiber 0.1 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 126.4 mg, Sugar 0.2 g

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