Pimento Cheese Spread With Smoked Paprika Food

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.

SMOKED GOUDA PIMIENTO CHEESE

Steps:

• Stir together the mayonnaise, pimientos, Worcestershire, garlic powder, and cayenne in a large bowl; add the cheeses, stirring until blended. Store in the refrigerator up to 1 week.

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.

EASY PIMENTO CHEESE

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.

SOUTHERN PIMIENTO CHEESE SPREAD

Steps:

• Combine cheese, pimientos and mayonnaise. Refrigerate for at least 1 hour. Serve with crackers.

HOMEMADE PIMENTO CHEESE SPREAD

Steps:

• First thing to do is boil the eggs and drain the pimentoes, set aside.
• While the eggs are boiling, get a nice large bowl out with a tight lid.
• Once eggs are cooling in cold water, get out small saucepan and mix, beaten egg, vinegar, & sugar. You will cook this on med. heat until thick. It will smell at first and then thicken quickly. Once done, place half into large bowl and set the rest aside.
• Once boiled eggs are cool, peel and chop fine. I use a processor but watch closely so they don't over-blend to mush. You want it to be a slight bit chunky. Add half to the bowl, don't mix.
• In a microwave safe dish, place chunks of half of the Velveeta around the outer part of the bowl and melt in microwave stirring once or twice until melted, but not burnt. It's okay not to melt 100%, you can stir it and the heat alone will melt the rest. Scoop into the bowl and stir slightly. Be sure to get the sauce underneath into the cheese.
• Add the remaining eggs, don't mix.
• Melt the other half of the Velveeta. Add to bowl.
• Add remaining sauce and pimentoes, mix well.
• Once all is together add the mayo or salad dressing. Mix in well.
• If it hasn't cooled a bit by now, let cool enough to refrigerate.
• Don't worry if it gets bubbles or gets a little moisture on top of the spread, this is normal. Just re-stir if needed.
• The sauce that you have added will keep this spread "spreadable" the entire time you have it.
• Enjoy on crackers or celery.
• NOTE: If you need to cut this recipe in half, use 3 hard boiled eggs. It's best to have a bit extra. But, make all the sauce and use half. Throw the rest away. It is much easier to divide the sauce once it's made.

PIMENTO CHEESE SPREAD (MY MOM'S RECIPE)

Steps:

• Grind or mash Velveeta and pimiento.
• Add other ingredients and mix well.
• Serve with crackers or as my family does-- spread on bread as a sandwich.

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.