Elegantpimientocheesespread Recipes

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.

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.

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.

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.

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.

Steps:

• Mix together all the ingredients except for the cayenne. Season to taste with cayenne.
• *Pimiento cheese is a staple of picnics and lunches throughout the South. It is spread on sandwiches, used as dip, and stuffed into celery ribs.
• Put mustard, salt and egg in a blender and blend for about 20 seconds. Add the oil very slowly, in droplets, and blend until all of the oil has been bound with the egg mixture and the mayonnaise is thick and creamy. Add the lemon juice and blend briefly to incorporate.

Steps:

• Put the bacon in a medium pot over medium heat and cook until crisp, 8 to 12 minutes. Remove to a paper towel-lined plate.
• Add the scallion whites and garlic to the pot to cook in the residual bacon fat. Cook, stirring, for a minute or two, then pour in the warmed stock. Raise the heat and bring it to a boil.
• Slowly whisk in the grits. Cook until the liquid is all absorbed, about 5 minutes, then stir in the cream cheese, pimentos, Cheddar, Monterey Jack, adobo, mustard, salt and pepper to taste and half of the reserved bacon. Serve garnished with the remaining bacon and reserved scallion greens.

Steps:

• Bring vinegar to a boil in the microwave.
• Add flour to vinegar and stir to make a paste.
• Add softened cream cheese to above mixture and stir thouroughly.
• Add all other ingredients except cheese to above mixture and mix well.
• Grate the cheese with manual cheese grater or in your food proccessor.
• Add cheese into mixture and mix well.
• Serve on bread as a sandwich or on crackers, wheat thins, etc.

Steps:

• Combine cheese, mixing well.
• Add next 3 ingredients, mixing well.
• Cover and chill at least 1 hour.
• Cut pocket bread rounds in half; line each half with lettuce, and fill with 1/4 cup cheese mixture.

Steps:

• Force garlic through a garlic press into a large bowl and stir in pimientos with liquid in jar. Add Cheddar and toss mixture to combine well. Stir in mayonnaise to taste and season with freshly ground black pepper. Cheese spread may be made 1 day ahead and chilled, covered. Bring spread to room temperature before serving.
• Serve spread with accompaniments.

Steps:

• Combine mayonnaise, cream cheese, garlic, parsley and Tabasco (by hand or in food processor) until smooth.
• Add undrained pimientos, cheese and pecans; mix well.
• Cover with plastic wrap and refrigerate at least 4 hours to overnight to allow the flavors to blend.

Steps:

• Combine pimientos, mayonnaise, garlic, lemon juice, dry mustard, Worcestershire sauce, and red pepper in a medium bowl. Beat with a wooden spoon or an electric mixer at medium speed until blended.
• Add grated cheese and beat until the consistency of cottage cheese.

Steps:

• Place cream cheese in a medium bowl; beat with a mixer at medium speed until smooth. Stir in mayonnaise, onion, Worcestershire, salt, paprika and pepper.
• Add cheddar cheese, pecans, and pimiento; stir well.
• Cover and chill up to 3 hours.
• Serve with bread.

Steps:

• Mix first 5 ingredients together.
• Spread 1/2 cup of cheese mixture on 1 side of 4 slices of the Pumpernickel.
• Top each with 2-3 slices of tomato.
• Top with remaining bread slices.
• In non-stick skillet over medium-high heat, brown both sides of each sandwich in a small amount of butter.