WHITE CHEDDAR PIMENTO CHEESE RECIPE
This creamy pimento cheese recipe is easy and never fails at being the favorite appetizer! White cheddar and bacon add a twist the classic cheese spread! Serve this dip with crackers or veggies at your next gathering!
Provided by Tanya Schroeder
Categories appetizer
Time 15m
Number Of Ingredients 8
Steps:
- In a large bowl, stir together, shredded white cheddar cheese, shredded Monterey Jack cheese, cooked bacon, diced pimentos, mayo, garlic salt, and Worcestershire sauce, stirring to combine.
- Season the cheese spread with pepper to taste.
- Place the pimento cheese in a serving bowl and serve crackers, cut veggies, or toasted bread rounds!
Nutrition Facts : Calories 125 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 224 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
MOTHER'S EVERYDAY PIMENTO CHEESE
Categories Cheese Appetizer No-Cook Hot Pepper Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 6
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.
WHITE CHEDDAR PIMIENTO CHEESE
Relish Test Kitchen Director Mary Carter devised this recipe for a change of pace and serves it as an appetizer on cocktail rye with an apple slice, but you can serve this any way your heart desires. I like it on bread, crackers and with celery sticks.
Provided by Ceezie
Categories Lunch/Snacks
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients and mix until well blended.
- Cover and refrigerate.
WHITE CHEDDAR PIMIENTO CHEESE
Using your food processor to shred your cheese can make this recipe especially easy. Great to make-ahead for parties. Serve with crackers, tortilla chips or celery.
Time 10m
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- In a medium bowl, combine cheese, onion, pimientos, green onion and garlic.
- Add the mayonnaise and pepper and mix to combine thoroughly.
Nutrition Facts : Calories 140 calories, Fat 11 grams, SaturatedFat 3.5 grams, Cholesterol 15 milligrams, Sodium 220 milligrams, Carbohydrate 2 grams, Protein 5 grams
SPICY PIMENTO CHEESE SPREAD
Pimento cheese spread definitely qualifies as comfort food. Mine is an update with ingredients like good sharp Cheddar, pickled jalapeños, and Sriracha. This recipe is inspired by the pimento cheese from a Brooklyn cheese shop that I love called Stinky (what a great name!).
Provided by Ina Garten Bio & Top Recipes
Time 10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cream cheese, mayonnaise, onion, garlic, celery seed, and 1/2 teaspoon salt with a wooden spoon. Add the jalapeños, scallions, red peppers, Cheddar, and Sriracha and combine well. Taste for seasonings and serve with crackers, corn chips, and/or crudités.
BEST FARMERS' MARKET PIMENTO CHEESE
This is a recipe that has been recreated from an award-winning recipe for pimento cheese found at our local farmers' market. You won't be disappointed. It's even better if it sits for a day in the refrigerator to allow the flavors to blend.
Provided by Colleen Kain
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 10m
Yield 3
Number Of Ingredients 6
Steps:
- Stir together the Cheddar cheese, pimento, red onion, green onion, and the Worcestershire sauce. Stir in mayonnaise 1 tablespoon at a time to achieve desired texture.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 2.6 g, Cholesterol 43 mg, Fat 19.8 g, Fiber 0.4 g, Protein 9.7 g, SaturatedFat 9 g, Sodium 301.3 mg, Sugar 0.9 g
DIED & WENT TO PIMENTO CHEESE HEAVEN (PIMIENTO)
A true Southern delicacy! I didn't know I even liked Pimento Cheese! This stuff is addictive... so addictive I am having a lock installed on my refrigerator (not to keep me out - but in case the neighbors find out!). I have picked at Pimento Cheese spreads at parties and potlucks but never have the desire to make my own... and then I was asked if I would make a batch for a friend...This is a cross between her mom's recipe and my creativity. Great on Celery Sticks, Crackers, Bread... even straight out of the bowl! Even picky four year olds liked it!
Provided by NcMysteryShopper
Categories Spreads
Time 10m
Yield 3 1/2 cups, 100 serving(s)
Number Of Ingredients 12
Steps:
- Using a hand held mixer, beat cream cheese until soft.
- Add the remaining ingredients and beat until creamy and combined.
- Cover and refrigerate for about an hour.
Nutrition Facts : Calories 16.1, Fat 1.4, SaturatedFat 0.8, Cholesterol 4.4, Sodium 20.5, Carbohydrate 0.2, Sugar 0.1, Protein 0.8
PIMENTO CHEESE, AUTHENTIC SOUTHERN STYLE
Growing up, all of the ladies in my Southern family used to make and serve it to us kids smushed between two slices of white bread. (Ritz Crackers were fancy and for company only.) My Mama & Papa (Grandparents) owned the largest catering business and several restaurants in Jacksonville, Florida. I called my Mom to get the exact recipe. I wanted the familiarity of fishing with a cane pole, cork bobbers and mushed bread for bait on Dunn's Creek in Palatka with dirty hands and a pimento cheese sandwich. It really is delicious.
Provided by SparkleKristy
Categories Lunch/Snacks
Time 30m
Yield 4 16oz jelly jars
Number Of Ingredients 6
Steps:
- Rough cut all blocks of cheese into chunks about the size of a 50 cent piece.
- In your food processor with the regular blade, chop the extra sharp cheddar. You may have to do this in batches so you don't get a big lump. Return any removed cheese to the processing bowl and add a couple dollops of mayo and one jar of very well drained pimentos and whir up until blended nicely.
- Scrape the sharp cheddar, mayonnaise and pimento mixture into a large bowl.
- Change your blade to the shredding blade. Shred both the Colby and the sharp cheddar in batches. Put in a separate bowl. (Again, batches will be necessary.).
- Add the shredded cheese to the whirred up cheese folding it in a little at a time. Alternating with dollops of mayo and more of the drained pimentos. Lastly, stir in a smidge of cayenne. You don't want it to be hot, just have personality.
- Don't over stir to mush, but make sure everything is well incorporated.
- Some notes:.
- **Yes, one could use Hellman's instead. But please, no Miracle Whip. Also, no low fat or light mayo. Your already eating a ton of cheese, that light mayo won't help you any.
- **Serve on very fresh white bread or Ritz Crackers if you are feeling fancy or are serving company. One piece of bread folded in half will transport you home, I'm sure. Yes, you could use anything else you like. It's great by the finger full, on hot dogs, hamburgers and crudités too.).
- **If you can't find the chopped pimentos. Go ahead and buy the fancy jarred red bell peppers, drain them well and chop / shred them in the food processor. They are the same thing, just more expensive.
- **This stays good in the refrigerator for up to a month. (If it lasts that long.) Even with mayo? Yes -- How long do you keep your mayonnaise jar in the fridge? Ya'll will know when it's gone bad; the green furry stuff will take over. If it has just a little though, you can scrape it off and its fine. (Now the Food Safety people may disagree with me here, but it never killed any of us, so it's up to you.)
- **This makes four (4) 16oz Ball jelly jars. Enough to keep and some to share.
- **Please, for the love of God above -- don't buy pre-shredded cheese. It is too expensive and has extra ingredients in it that keep the shreds separate. 1 cup by volume of shredded cheese is not the same as 8oz of weight. You could go ALLLLL authentic and grate by hand with a box grater and work off some of the calories you'll eat when tasting for perfection. It's tough though. Please, beg, borrow or all but steal to get a food processor for this one.
- **The mix of cheeses is as similar as you can get to the old government cheese from which this recipe was initially invented. We were just fortunate enough not to be on the list for those 10lb blocks of cheese, but one would find this mixture very similar.
- ** There is no cream cheese in this recipe. You get the creaminess from the way you process the extra sharp cheddar.
- **Fancy cheese is not necessary. Get generic, it's perfectly fine.
- **If you've ever had the kind in the jar and hated it, no worries. This is totally different. That other stuff is chemical in a jar.
- **Please, enjoy with your choice of a Mason jar of sweet tea, some very sweet red Kool-Aid or fruit punch Fla-Vor-Aid! I hope if your familar that it take you back. If it's new to you -- it can be a new tradition. It's like grilled cheese without the grill.
- Lip Smack -- ahhhhhhhhhhhhh!
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