Best Pimento Cheese To Die For Recipes
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
SOUTHERN PIMIENTO CHEESE SPREAD
A classic southern comfort food, this spread is used as an appetizer with crackers, corn chips or celery. It is also smeared between two slices of white bread for sandwiches and as a topping for hamburgers and hot dogs. -Eileen Balmer, South Bend, Indiana.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/4 cups.
Number Of Ingredients 4
Steps:
- Combine cheese, pimientos and mayonnaise. Refrigerate for at least 1 hour. Serve with crackers.
Nutrition Facts : Calories 116 calories, Fat 11g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 144mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
PIMENTO CHEESE TO DIE FOR
I am 19 weeks pregnant and all I want to eat are sour foods (pickles, tomatoes with balsamic vinegar, grapefruit, Zaxby's sauce, etc.) Well, last night I made a sandwich on toasted whole grain bread with this pimento cheese, sliced tomato, and dill pickles, and it was the BEST THING I've ever put into my mouth! Like my friend Brandi said, "Like manna from heaven"! This recipe is great for those of you who don't like too much mayonnaise in your pimento cheese. Makes 26 4-oz servings. Each serving: 185 cals.
Provided by Sayster
Categories Spreads
Time 30m
Yield 3 1/2 pounds, 26 serving(s)
Number Of Ingredients 13
Steps:
- Mix it all together in a food processor. Or to keep it simpler, just buy the finely shredded cheese and mix everything in a big bowl.
Nutrition Facts : Calories 186, Fat 15.7, SaturatedFat 9.2, Cholesterol 44.7, Sodium 261.6, Carbohydrate 2.2, Fiber 0.2, Sugar 0.8, Protein 9.4
DEVILISHLY HOT PIMENTO CHEESE DIP
Steps:
- First, prepare the bread boule by slicing off the top 2 inches and hollowing out the center, leaving the walls of the boule about an inch thick. Cut the top and insides of the bread into bite-sized cubes and set aside.
- In a large saucepan, melt the butter over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute.
- Whisk in the mustard, paprika, cayenne and salt; cook for an additional 2 minutes. Sprinkle the flour over the onion/garlic mixture and stir to combine; cook about 2 minutes more. Gradually whisk in the milk and gently simmer for 2 minutes. Add the cream cheese and stir until it melts. Then add the Cheddar cheese. Once all the cheeses are melted, stir in the roasted peppers and hot green chiles. Season with black pepper to taste and additional salt, if necessary.
- Preheat the broiler on high.
- Scoop the pimento cheese mixture into the hollowed-out bread boule and place on a baking sheet. Broil until the top begins to bubble and lightly brown, a couple of minutes. Place the filled boule on a platter and serve immediately with the bread cubes.
THE LEE BROTHERS' PIMENTO CHEESE
A decidedly Southern spread with Northern roots, pimento cheese is a simple mix of Cheddar, red bell pepper and mayonnaise that can be found on sandwiches from work sites to garden parties across the 16 states below the Mason-Dixon line. This recipe came to The Times from the Charleston, S.C.-bred cookbook authors and occasional contributors to The Times Matt Lee and Ted Lee.
Provided by The New York Times
Categories quick, dips and spreads
Time 5m
Yield About 1 1/2 cups, enough for 4 sandwiches
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 320 milligrams, Sugar 1 gram, TransFat 0 grams
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