Pimento Cheese Spread Ii Food

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.

PIMENTO CHEESE

Steps:

• In a large mixing bowl or the bowl of your stand mixer, combine the cheddar, cream cheese, pimento peppers, mayonnaise, garlic powder, onion powder, cayenne pepper and jalapeño (if using), and several twists of black pepper.
• Beat the mixture together with a hand mixer, your stand mixer, or by hand with a sturdy wooden spoon or spatula. Beat until the mixture is thoroughly combined.
• Taste, and add more black pepper if desired, and/or salt for more overall flavor (I usually add a pinch of two). If you'd like your pimento cheese to have more of a kick, add another pinch of cayenne. Blend again.
• Transfer the mixture to a smaller serving bowl. Serve your pimento cheese immediately, or chill it in the refrigerator for up to 1 week. Pimento cheese hardens as it cools; let it rest for 30 minutes at room temperature to soften.

PIMIENTO CHEDDAR SPREAD

Steps:

• In a large bowl, mix cream cheese, pimientos, mayonnaise and onion until blended. Stir in cheddar cheese. Refrigerate at least 2 hours before serving. Serve with crackers.

PIMIENTO AND CHEESE SPREAD

Steps:

• Shred cheese; transfer to a large bowl. Add cream cheese, Worcestershire sauce, vinegar, pepper, garlic powder and cayenne; beat on low speed until blended. Drain pimientos, reserving 2 tablespoons juice. Stir in pimientos and reserved juice. Serve with crackers and vegetables.

MOTHER'S EVERYDAY PIMENTO CHEESE

Steps:

• Finely grate cheeses into a large bowl. Stir in pimentos, black pepper, cayenne, and salt to taste with a fork. Then stir in mayonnaise, mashing mixture with fork until relatively smooth. (It should be flecked with small pieces of pimento.)
• Scrape spread into a crock or jar and chill, covered, at least 2 hours to allow flavors to develop.
• Serve pimento cheese with crackers or use as a filling for finger sandwiches.

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:

• 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.

PIMENTO CHEESE SPREAD II

Steps:

• In a medium bowl, stir together the chopped pimentos, their juice, and the mayonnaise. Add the cheese, and stir until thoroughly coated. Stir in the pecans and season with salt and pepper. Serve immediately, or refrigerate until serving.

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 AND HAM SANDWICHES

Steps:

• Heat oven to 350ºF.
• Do not separate rolls. Use long serrated knife to cut block of rolls horizontally in half; place bottom halves of rolls in 13x9-inch pan.
• Mix pimento spread, cheddar and pimentos until blended; spread evenly onto cut sides of rolls.
• Place ham on bottom halves of rolls; cover with tops of rolls.
• Mix remaining ingredients until blended; drizzle over sandwiches. Cover with foil. Let stand 20 min.
• Bake sandwiches (covered) 20 min. or until heated through.

PIMENTO-CREAM CHEESE APPETIZER SPREAD

Steps:

• Mix ingredients until blended.

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.

NO MAYO PIMENTO CHEESE SPREAD

Steps:

• Blend cheeses together thoroughly with sour cream in medium mixing bowl.
• Mix in pimento, hot sauce and garlic powder
• Refrigerate or serve immediately on crackers, tea sandwiches, spread thinly on ham roll-ups or dollop on baked potato.

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.