PIMENTO CHEESE
This pimento cheese is the best! It's cheesy, tangy, peppery (spicy if you wish), and spreadable. Recipe yields 2 cups.
Provided by Cookie and Kate
Categories Dip or spread
Time 10m
Number Of Ingredients 10
Steps:
- In a large mixing bowl or the bowl of your stand mixer, combine the cheddar, cream cheese, pimento peppers, mayonnaise, garlic powder, onion powder, cayenne pepper and jalapeño (if using), and several twists of black pepper.
- Beat the mixture together with a hand mixer, your stand mixer, or by hand with a sturdy wooden spoon or spatula. Beat until the mixture is thoroughly combined.
- Taste, and add more black pepper if desired, and/or salt for more overall flavor (I usually add a pinch of two). If you'd like your pimento cheese to have more of a kick, add another pinch of cayenne. Blend again.
- Transfer the mixture to a smaller serving bowl. Serve your pimento cheese immediately, or chill it in the refrigerator for up to 1 week. Pimento cheese hardens as it cools; let it rest for 30 minutes at room temperature to soften.
Nutrition Facts : ServingSize 1/4 cup, Calories 245 calories, Sugar 1.8 g, Sodium 355.9 mg, Fat 22.1 g, SaturatedFat 11.4 g, TransFat 0.3 g, Carbohydrate 3.5 g, Fiber 0.4 g, Protein 8.4 g, Cholesterol 60.6 mg
MY DAD'S PIMENTO CHEESE
I am not much of a pimento cheese fan, but this is good stuff. I prefer it as a dip for veggies (celery, carrots). This is my Dad's recipe.
Provided by SuzV2796
Categories Spreads
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Grate the cheeses and mix togther in a large bowl.with remaining ingredients. Cover and chill.
Nutrition Facts : Calories 925.1, Fat 76.4, SaturatedFat 35.8, Cholesterol 179.1, Sodium 1501.3, Carbohydrate 22.9, Fiber 0.8, Sugar 7, Protein 38.9
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