The Best Ever Pimiento Cheese Spread Recipes

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:

• 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:

• Cream together cream cheese, mayo, sour cream.
• Blend in spices, Worcestershire sauce, and hot sauce.
• Stir in cheeses, pimientos, black pepper and beat until creamy and combined. A hand mixer works well for this.
• Cover and refrigerate for about and hour.
• Serve with crackers and celery sticks.

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:

• 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:

• Stir together the mayonnaise, pimientos, Worcestershire, garlic powder, and cayenne in a large bowl; add the cheeses, stirring until blended. Store in the refrigerator up to 1 week.

Steps:

• Combine cheese, pimientos and mayonnaise. Refrigerate for at least 1 hour. Serve with crackers.

Steps:

• Mix all the cheeses together until well blended and creamy, then add onions and garlic powder and mix well to combine.
• Refrigerate for an hour.
• Serve with Assorted crackers.

Steps:

• Pulse cheese, flour, salt, and cayenne in a food processor to combine (4-6 pulses should do it). Add pimiento peppers and pulse until mixture turns orange (another 2 or 3 pulses). Add butter and pulse until largest pieces are about the size of a pea (4-6 pulses). Drizzle in 2 Tbsp. ice water and pulse 2 or 3 more times. Dough should stick together when squeezed in your hand. If not, pulse in another tablespoonful of ice water.
• Transfer dough to a work surface and form into a tightly packed 2"-diameter log. Gently sprinkle sesame seeds over surface and roll log over sesame seeds, pressing them into dough to adhere, until completely coated. Discard any sesame seeds that don't stick. Wrap dough in plastic and chill at least 4 hours and up to 2 days before rolling out.
• Place a rack in the middle of oven; preheat to 350°F. Unwrap dough and using a sharp knife, slice into thin rounds; aim for 1/8"-1/4" thick. Transfer rounds to a parchment-lined baking sheet, spacing about 1" apart (they won't all fit in one batch). Prick each cracker 3-4 times with a fork to keep them from puffing up and bake, rotating baking sheet front to back halfway through, until tops and edges are golden, 25-30 minutes. Let cool on baking sheet; crackers will crisp as they cool. Repeat with remaining rounds and a fresh parchment-lined baking sheet.

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.