Best Incredible Pimento Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

INCREDIBLE PIMENTO CHEESE SPREAD



Incredible Pimento Cheese Spread image

I would never thought that adding sugar to pimento cheese would be so good! This one will really be a hit at your next party or tailgate.

Provided by Shelley Simpson

Categories     Cheese Appetizers

Number Of Ingredients 7

1 lb velveeta cheese
1 lb medium cheddar cheese
1 lb sharp cheddar cheese
1 pt miracle whip salad dressing
8 oz pimento, drained and chopped
3 Tbsp sugar
*** salt and pepper to taste

Steps:

  • 1. Grate cheeses or cut into small pieces. Allow to soften at room temperature.
  • 2. Combine all ingredients and blend by using mixer, blender or food processor. (It may be necessary to divide ingredients into two batches unless you have a very large mixing container.)
  • 3. Store leftovers in fridge. Can be frozen. Yields: 2 quarts.

INCREDIBLE PIMENTO CHEESE



Incredible Pimento Cheese image

Our favorite, from Southern Living Homestyle cooking 2002. This makes a lot, I often half the recipe. It freezes well for up to a month. I usually double the pimento. My mom makes it with light velvetta, reduced fat cheeses, lite mayo and splenda and it is still really good.

Provided by HeidiSue

Categories     Spreads

Time 20m

Yield 8 cups

Number Of Ingredients 8

16 ounces loaf cheese spread, cubed
4 cups shredded mild cheddar cheese
4 cups shredded sharp cheddar cheese
2 cups mayonnaise
2 (4 ounce) jars diced pimentos, drained
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 873.9, Fat 69.2, SaturatedFat 34.3, Cholesterol 165.1, Sodium 2190.2, Carbohydrate 26.6, Fiber 0.6, Sugar 9.9, Protein 38.3

Related Topics