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.
HOMEMADE PIMENTO CHEESE
Make and share this Homemade Pimento Cheese recipe from Food.com.
Provided by Dona England
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix well. Refrigerate an hour. Use for a spread on crackers or a sandwich.
- Refridgerate one hour.
- Serve on crackers or make a sandwich.
Nutrition Facts : Calories 463.9, Fat 38.1, SaturatedFat 17.8, Cholesterol 89.3, Sodium 749, Carbohydrate 12, Fiber 0.4, Sugar 4.1, Protein 19.3
PIMENTO CHEESE
I love cheese, so when I was watching a show on the food network and saw this... my mouth watered! It looked delicious! BTW, did I mention that I love cheese?!
Provided by JustLauren
Categories Spreads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, mix all ingredients well and refrigerate for 30 minutes.
Nutrition Facts : Calories 415.9, Fat 34, SaturatedFat 18.4, Cholesterol 90, Sodium 652, Carbohydrate 6.6, Fiber 0.3, Sugar 2.1, Protein 21.5
PIMENTO CHEESE
Provided by Food Network
Categories appetizer
Time 45m
Yield Eight 6-ounce servings
Number Of Ingredients 9
Steps:
- In a medium bowl, mix all ingredients well and refrigerate for 30 minutes.
SOUTHERN PIMENTO CHEESE
This wonderful version of pimento cheese can be used for grilled cheese sandwiches, as a spread for crackers, or served alongside your favorite fried green tomatoes.
Provided by QUEENREYNEY
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 10m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 207.8 calories, Carbohydrate 2.1 g, Cholesterol 44.2 mg, Fat 19.9 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 8.6 g, Sodium 229 mg, Sugar 0.5 g
HOMEMADE PIMENTO CHEESE
Steps:
- After dicing Velveeta Cheese into a mixing bowl, add Miracle Whip and pimentos and mix with a fork until smooth.
- Then chill in fridge and add to your favorite bread and enjoy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PIMENTO CHEESE
Provided by Damaris Phillips
Categories appetizer
Time 15m
Yield About 2 1/2 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Place the baguette on a wire rack set over a baking sheet. Bake until the bread is just warm and toasted, 8 to 10 minutes.
- Meanwhile, place the cream cheese and mayonnaise into a large mixing bowl and stir with a rubber spatula until thoroughly combined. Add the Cheddar cheese. Mix until combined, then stir in the pimentos or bell peppers (add them last so they don't get too beat up). Season to taste with salt and pepper.
- Cook's Notes: Okay, so this recipe is pretty simple, right? And now you want to experiment and make it your own... Do you have a certain type of cheese you love? Feel free to substitute another type of cheese in for additional flavor. For example, substitute 2 ounces of blue cheese in for 2 ounces of the sharp white Cheddar cheese.
- Feel like adding a little kick to your pimento cheese? Substitute another pepper or flavor in for the 2 ounces of pimentos. For example, I've tried Asian chili garlic sauce, kimchi, banana peppers, jalapenos, or grated horseradish.
- To roast a red bell pepper, drizzle it with 1 teaspoon vegetable oil and place on a baking sheet. Bake in a 500 degrees F (260 degrees F) oven until the skin is charred, about 40 minutes, turning it halfway through to ensure even roasting. Remove it from the oven and immediately wrap the entire pepper in plastic wrap. Let it steam for 30 minutes. When it is cool to the touch, remove the skin with the back of a butter knife. Remove the stem, seeds and membrane. And that's all there is to it! It is a little more effort than buying jarred roasted peppers, but worth the work.
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