PIMENTO CHEESE
This pimento cheese is the best! It's cheesy, tangy, peppery (spicy if you wish), and spreadable. Recipe yields 2 cups.
Provided by Cookie and Kate
Categories Dip or spread
Time 10m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1/4 cup, Calories 245 calories, Sugar 1.8 g, Sodium 355.9 mg, Fat 22.1 g, SaturatedFat 11.4 g, TransFat 0.3 g, Carbohydrate 3.5 g, Fiber 0.4 g, Protein 8.4 g, Cholesterol 60.6 mg
PIMENTO CHEESE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h15m
Yield 24 servings
Number Of Ingredients 12
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.
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.
SNAPPY PIMENTO CHEESE
I have always liked pimento cheese sandwiches. It is probably because when I was in elementary school whenever we had soup we had pimento cheese sandwiches. I have always made a simple one, but when I saw this recipe I wanted to try it. It is great on sandwiches and also on crackers as an appetizer. The original recipe said not to use preshredded cheese for this spread, but I have and it is still good.
Provided by Chef likestocook
Categories Lunch/Snacks
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Mix Rotel, mayonnaise, Worcestershire sauce, and salt in large bowl and mix well.
- Stir in the pimentos and cheese.
- Spread on seven-grain bread.
Nutrition Facts : Calories 1126.8, Fat 91.8, SaturatedFat 42.9, Cholesterol 214.9, Sodium 2743.7, Carbohydrate 31.7, Fiber 0.9, Sugar 8.5, Protein 47.3
THE LEE BROTHERS' PIMENTO CHEESE
A decidedly Southern spread with Northern roots, pimento cheese is a simple mix of Cheddar, red bell pepper and mayonnaise that can be found on sandwiches from work sites to garden parties across the 16 states below the Mason-Dixon line. This recipe came to The Times from the Charleston, S.C.-bred cookbook authors and occasional contributors to The Times Matt Lee and Ted Lee.
Provided by The New York Times
Categories quick, dips and spreads
Time 5m
Yield About 1 1/2 cups, enough for 4 sandwiches
Number Of Ingredients 6
Steps:
- In a large mixing bowl, place the cheddar cheese in an even layer. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
- Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator. Pimento cheese keeps in the refrigerator for 1 week.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 320 milligrams, Sugar 1 gram, TransFat 0 grams
EASY PIMENTO CHEESE
Provided by Sunny Anderson
Categories appetizer
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 10
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.
PIMIENTO CHEESE
Steps:
- Combine 8 ounces each shredded cheddar and pepper jack, one 4-ounce jar diced pimientos (plus 2 tablespoons juice), 1/2 diced red onion, 1 cup mayonnaise, 1 to 2 minced garlic cloves, 1 teaspoon hot smoked paprika and 1/2 teaspoon ground celery seeds with a rubber spatula. Season with salt and pepper. Refrigerate until ready to serve.
PEPPY PIMENTO GRILLED CHEESE
This is a really snappy grilled cheese sandwich! I have long enjoyed grilled pimento cheese sandwiches at a local restaurant, but this one steps it up several notches. There is just enough heat in this to make you take notice but not enough to set you on fire. A great grilled sandwich.
Provided by Lori Frazee
Categories Sandwiches
Time 35m
Number Of Ingredients 12
Steps:
- 1. Shred your cheese Note: keep it cold, so work fast, so it won't gum up.
- 2. In a large bowl place all you ingredients and mix thoroughly.
- 3. Lightly oil or butter both sides of the bread to be grilled.
- 4. Grill one side of the bread until golden brown. Flip it over, and spread pimento mix on each of the browned side of the bread.
- 5. Place on grill or hot skillet, uncooked, oiled side down, until toasted to your desired doneness.
- 6. Place the two sides together, slice and serve with a fresh salad or a side of fruit. I love a light style pasta salad with this sandwich.
BACON-PIMENTO CHEESE
Make and share this Bacon-Pimento Cheese recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 27m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Fry bacon in a skillet until crisp; remove bacon and drain on a paper-towel lined plate; crumble bacon.
- In a mixing bowl, stir the bacon, cheeses, and remaining ingredients together.
- Serve immediately.
Nutrition Facts : Calories 5939.1, Fat 500.5, SaturatedFat 235.9, Cholesterol 1167.9, Sodium 10250.5, Carbohydrate 115.8, Fiber 2.3, Sugar 43.1, Protein 251.5
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PIMENTO CHEESE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, SouthernTotal Time 15 minsCategory AppetizersCalories 141 per serving
- Food processor instructions: In the bowl of a food processor fitted with the steel blade, combine the cream cheese, mayonnaise, Worcestershire sauce, 1/4 teaspoon of salt, garlic powder, and cayenne pepper. Process until smooth and evenly combined. Remove the blade, scraping any of the mixture back into the bowl. Switch to the grating blade. Cut the Cheddar cheese into pieces that will fit into the feed tube. With the machine running, add the cheese through the feed tube until it is all grated in. Transfer the contents of the food processor to a large mixing bowl. Add the diced pimentos and stir everything together to combine. Taste and adjust seasoning, if necessary. (I usually add about 1/4 teaspoon more salt, but it depends on the saltiness of the cheese.)
- Mixer instructions: In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, mayonnaise, Worcestershire sauce, 1/4 teaspoon salt, garlic powder, and cayenne pepper. Beat until smooth and evenly combined. Coarsely grate the Cheddar cheese and mix in along with the diced pimentos. Taste and adjust seasoning, if necessary. (It's a good idea to taste the pimento cheese on the crackers you plan to serve it with, as the saltiness can vary.)
- Transfer the spread to a serving bowl and serve with crackers and/or crudités. If serving later, cover and refrigerate for up to 5 days; bring to room temperature before serving.
10 PLEASING PIMIENTO CHEESE APPETIZERS AND MORE - FOOD …
From foodandwine.com
Estimated Reading Time 2 mins
- Pimiento Cheese Grits. In this clever dish, chef Bobby Flay folds the classic ingredients of pimiento cheese (a Southern starter made with cheddar cheese, cream cheese, and roasted peppers) into warm, creamy grits, switching up smoky Spanish piquillos for jarred pimientos.
- Pimiento Cheese with Salt-and-Pepper Butter Crackers. TV chef Carla Hall makes her own crunchy crackers to serve with her cheese spread, a riff on a Southern classic.
- Pimiento Cheese and Bacon Crostini. There’s nothing more indulgent than melted and browned pimiento cheese topped with crispy bacon. Get the Recipe.
- Pimiento Cheese Fries. To take his french fries over the top, chef Jonathon Sawyer broils them with a tequila-spiked pimiento cheese topping. It's wonderfully decadent melted into the fries and also excellent as a dip.
- Squash Blossoms with Pimento Ricotta. Brothers and cookbook authors Matt Lee and Ted Lee created this twist on classic Tuscan squash blossoms stuffed with ricotta.
- Pimiento Cheeseburgers with Bacon Jam. “This is like a bacon cheeseburger that went to heaven,” says chef Edward Lee. We agree. Get the Recipe.
- Achari Pimiento Cheese Spread. Chef Farhan Momin gives the dish a fresh twist by incorporating Indian pickling spices. Get the Recipe.
- Poblano Pimiento Cheese–Roasted Chicken. Ashley Christensen, the chef at Poole's in North Carolina, kicks up her pimiento cheese with spicy poblanos and green hot sauce.
- Crudité Platter with Pimiento Cheese and Shiro-Miso Dip. Roasted delicata squash, crisp raw vegetables, and two crowd-pleasing dips make this appetizer as beautiful as it is delicious.
- Vegan Pimiento Cheese. For this vegan version, sweet pimientos stud a creamy and savory base made with extra-firm tofu. The pickle brine and apple cider vinegar lend an acidic brightness to the mixture, while nutritional yeast and miso provide deep umami notes that keep you coming back for more.
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