Three Cheese Pimiento Cheese Food

PIMENTO CHEESE THREE WAYS

Steps:

• For the cheese base: Beat the mayonnaise and cream cheese in the bowl of a stand mixer. Stir in the Cheddar by hand until well combined. Taste and season with salt and pepper. Divide the mixture among three bowls.
• For the shishito pepper: Preheat the oven to 500 degrees F. Place a 10-inch cast-iron skillet in the oven to heat up.
• Toss the shishitos with the vegetable oil. Very carefully remove the skillet from the oven and add the peppers. Return to the oven and cook until the skins start to color on the bottom, about 3 minutes. Stir and continue to cook until the skins are golden and blistered in spots, about 3 more minutes. Remove from the oven and let cool, then seed and chop.
• Fold the shishitos and sesame oil into the first bowl of cheese base; stir gently to combine. Season with salt and pepper, and garnish with the sesame seeds.
• For the pickled pimento: In the second bowl, fold the piquillos, banana peppers and dill pickles into the base. Taste and adjust the seasoning.
• For the roasted red pepper: In the third bowl, fold the red peppers into the base; stir gently to combine.

THREE CHEESE PIMIENTO CHEESE

Steps:

• Combine cheeses, pimientos, mayo, salad dressing, and hot pepper sauce in medium bowl; mix well.
• Serve immediately as an appetizer or sandwich spread.
• Store covered in refrigerator.

PIMIENTO CHEESE

Steps:

• Beat 4 ounces softened cream cheese, 1/2 cup mayonnaise, 1 tablespoon each dijon mustard and adobo sauce (from canned chipotle peppers) and 1/2 teaspoon pepper with a mixer until totally combined. Add 8 ounces each grated sharp cheddar and Monterey jack and gently mix until combined. Stir in one 4-ounce jar sliced pimientos (drained) and 2 tablespoons chopped dill with a rubber spatula. Refrigerate at least 2 hours before serving.

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.

PIMIENTO CHEESE

Steps:

• In small saucepan, beat egg and sugar until well blended.
• Stir in vinegar and water.
• Cook over low heat until thick. Stir with a wire whisk. Usually takes about 5 minutes. You'll know when it is ready as it will be frothy and a lemon yellow colour.
• Set aside until cool.
• In medium bowl, mix together cheese, pimientos and sauce.
• Stir in cayenne, Worcestershire sauce, hot sauce and garlic. Adjust to taste.
• Chill until ready to use.

SOUTHERN PIMENTO CHEESE

Steps:

• Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.