Best Pimiento Spread Recipes

SOUTHERN PIMIENTO CHEESE SPREAD

Steps:

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

PIMIENTO AND CHEESE SPREAD

Steps:

• Shred cheese; transfer to a large bowl. Add cream cheese, Worcestershire sauce, vinegar, pepper, garlic powder and cayenne; beat on low speed until blended. Drain pimientos, reserving 2 tablespoons juice. Stir in pimientos and reserved juice. Serve with crackers and vegetables.

OLD-FASHIONED PIMIENTO CHEESE SPREAD

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.

PIMIENTO CHEESE SPREAD

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.

HOT-CRAB AND PIMIENTO-CHEESE SPREAD

Steps:

• Preheat oven to 375 degrees. Mash cream cheese in a bowl until very soft. Add cheddar and 1/2 cup mayonnaise and stir to combine. Stir in crab, pimiento, scallions, lemon juice, salt, and hot sauce to taste. Spoon mixture into two 14-ounce baking dishes, dividing evenly.
• Stir together torn bread and remaining 2 tablespoons mayonnaise. Top spread with bread mixture, dividing evenly. Bake on a baking sheet until golden brown and bubbling, about 25 minutes. Serve immediately with vegetables.

PIMIENTO CHEDDAR SPREAD

Steps:

• In a large bowl, mix cream cheese, pimientos, mayonnaise and onion until blended. Stir in cheddar cheese. Refrigerate at least 2 hours before serving. Serve with crackers.

THE BEST EVER PIMIENTO CHEESE SPREAD

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.

PIMIENTO CHEESE SPREAD

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.

PIMIENTO-CHEESE SPREAD APPETIZERS

Steps:

• Reserve 16 whole olives for garnish. Chop remaining olives; place in medium bowl. Add Cheddar cheese, mayonnaise, cream cheese and red pepper; beat with electric mixer on medium speed until well blended.
• Spread about 2 tablespoons cheese mixture on 8 of the bread slices. Top with remaining bread slices. Cut each sandwich diagonally in half.
• Garnish each appetizer with 1 whole olive secured with a toothpick or decorative pick.

TRICIA YEARWOOD'S PIMIENTO CHEESE SPREAD

Steps:

• 1. Place the drained pimientos in a blender or food processor and puree until almost smooth.
• 2. In a very large bowl, using an electric mixer, combine the cheese and pimiento, beating until almost smooth. Beat in mayonnaise.
• 3. The spread may be stored, covered, in the refrigerator for up to 1 week. Remove the spread from the refrigerator and allow it to reach room temperature before serving.

PIMIENTO GOAT CHEESE SPREAD

Steps:

• In a medium bowl, using a wooden spoon, blend the goat cheese with the cheddar cheese, mayonnaise, pimientos, scallions, pickle relish, onion powder and Tabasco; season with salt and pepper.
• Transfer the spread to a bowl and serve with radishes and celery.

PIMIENTO CHEESE SPREAD

Steps:

• Combine all ingredients. Cover and refrigerate. Spread on rolls or crackers.

HOT-CRAB AND PIMIENTO-CHEESE SPREAD

Steps:

• Preheat oven to 375°F. Mash cream cheese in a bowl until very soft. Add cheddar and 1/2 cup mayonnaise and stir to combine. Stir in crab, pimiento, scallions, lemon juice, salt, and hot sauce to taste. Spoon mixture into a 2-quart baking dish.
• Stir together torn bread and remaining 2 tablespoons mayonnaise in a bowl, then sprinkle over spread. Bake on a baking sheet until golden brown and bubbling, about 25 minutes. Serve immediately with accompaniments.

NUTTY PIMIENTO-OLIVE SPREAD

Steps:

• In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in the olives and pecans. Cover and refrigerate overnight. Serve with crackers.

PIMIENTO GOAT CHEESE SPREAD

Steps:

• 1. In a medium bowl, using a wooden spoon, blend the goat cheese with the cheddar cheese, mayonnaise, pimientos, scallions, pickle relish, onion powder and Tabasco. Season with salt and pepper. 2. Transfer the spread to a bowl and serve with radishes and celery.

HOMEMADE PIMIENTO CHEESE SPREAD

Steps:

• 1. Stir everything together and chill for 1-2 hours
• 2. Serve on crackers of any kind
• 3. NOTE: Becky says that if you store it for a day or two and it gets a little dry you can revive it with a TBSP or two of mayo which will re-moisten it again.

ANCHOVIES AND PIMIENTO SPREAD

Steps:

• Set cream cheese at room temperature to soften.
• Cut anchovies into tiny bits.
• Cut pimientos into tiny bits.
• In a bowl blend all ingredients well
• Serve with unsalted crackers!

PIMIENTO SPREAD

Steps:

• Beat cream cheese and mayo in small bowl with electric mixer on medium speed until well blended. Stir in pimientos, green onions and hot pepper sauce; cover.
• Refrigerate several hours or until chilled.
• Serve as a spread with crackers.