T Town Cheese Spread With Pimiento Food

OLD-FASHIONED PIMIENTO CHEESE SPREAD

Steps:

• Blend ingredients well and serve on pupernickel or your favorite bread. Change the amounts to your taste. This is was made to be kid-friendly -- and is also a much smaller version than it use to be.

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 WITH CRUSTY BREAD

Steps:

• Put the Cheddar, Asiago and mayonnaise in a bowl. Pulse the pimentos and their juices a few times in a mini food processor until coarsely chopped, and stir them into the cheese mixture. Serve with toasted country bread slices.

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.

SOUTHERN PIMIENTO CHEESE SPREAD

Steps:

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

PIMIENTO CHEESE SANDWICH

Steps:

• Mix the cheddar, pepper jack, mayonnaise, pimientos, shallot and cayenne in a medium bowl.
• Spread the pimiento cheese mixture on 4 bread slices and top with the remaining 4 bread slices.

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.

PIMIENTO GOAT CHEESE SPREAD

Steps:

• In a medium bowl, using a wooden spoon, blend the goat cheese with the cheddar cheese, mayonnaise, pimientos, scallions, pickle relish, onion powder and Tabasco; season with salt and pepper.
• Transfer the spread to a bowl and serve with radishes and celery.

PIMIENTO CHEESE SPREAD

Steps:

• Place the drained pimientos in a blender or food processor and purée until smooth. Using an electric mixer, combine the cheese and pimiento, 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.
• The spread may be stored, covered, in the refrigerator for up to 1 week. Remove the spread from the refrigerator and allow it to reach room temperature before serving.
• Make a lot of these. One triangle disappears in only three bites!

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.

NUTTY SWISS-CHEDDAR-PIMENTO CHEESE SPREAD

Steps:

• Toast pecans in a medium-hot iron skillet ~ constantly stirring to prevent burning! Set aside to cool.
• Drain pimentos in a wire strainer, covered with a folded paper towel, for about 1/2 hour.
• In a large bowl, combine all ingredients. Use a food processor, if you have one!
• Refrigerate cheese spread for a few hours, to allow flavors to meld.
• Makes approximately 4 cups. Serve with crackers, celery sticks, sliced apples, or make toasted sandwiches!
• Enjoy!