Perfect Pimento Cheese Recipes

Steps:

• Puree till smooth in processor the mayo, cream cheese, garlic, parsley and sauces.
• Turn into bowl.
• now, in food processor, process just till coursely chopped, 1 cup pecans; add pecans and pimentos, with juice, to mayo mixture.
• Now grate cheese in food processor Put into bowl with remaining ingredients.
• Stir well to combine.
• Let stand, refrigerated, at least 1 hour.
• Even better the next day.

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.

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.

Steps:

• Beat the cream cheese at medium speed with an electric mixer until creamy; add Cheddar cheese and continue beating until light and fluffy. Beat in mayonnaise and garlic powder; stir in pimento. Cover and chill for at least 1 hour.

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!

Steps:

• Using the smallest holes of a box grater, grate half the Cheddar cheese. Grate the remaining Cheddar cheese on the next larger size holes.
• Stir together the Cheddar cheese, chives, roasted red pepper, cream cheese, pickle juice, mayonnaise, hot pepper sauce, and black pepper in a bowl until evenly combined.

Steps:

• In a large mixing bowl, place the cheddar cheese in an even layer. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
• Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator. Pimento cheese keeps in the refrigerator for 1 week.

Steps:

• Beat the cream cheese and Cheddar cheese together with an electric mixer in a large bowl until light and fluffy. Beat in the salad dressing, garlic salt, sugar, and pickle juice, scraping down the sides of the mixing bowl. Stir in the pickle relish and pimentos. Refrigerate for at least one hour before serving.

Steps:

• Process half of all ingredients in a food processor until cheese mixture is blended.
• Remove processed cheese mixture to a large bowl.
• Repeat procedure with remaining half of all ingredients.
• Serve with assorted crackers, or use as a sandwich spread.

Steps:

• Stir together the cream cheese, sour cream, and mayonnaise until smooth. Add the grated onion, the drained tomatoes with green chilies, garlic powder, salt, and pepper. Stir in the Cheddar cheese. Refrigerate until set, at least 2 hours.

Steps:

• Put all ingredients together and mix well with mixer. Add additional mayo if desired.