Philmento Pimento Cheese With Sriracha Recipes

SRIRACHA PIMENTO CHEESE SPREAD

Steps:

• Add the shredded cheddar, cream cheese, mayonnaise, and 1 Tbsp sriracha to a large bowl.
• Finely dice the roasted red peppers and finely chop the green onion. Add both to the bowl with the other ingredients. Use a hand mixer to combine the mixture until the cream cheese is well incorporated (the mixture will still be lumpy because of the shredded cheese and diced peppers).
• Taste the mixture and add more sriracha to your liking. I added a total of 3 Tbsp sriracha. Keep in mind that the spiciness will increase slightly as the mixture refrigerates.
• Serve immediately, or refrigerate until ready to eat. The mixture will keep in the refrigerator for 4-5 days.

PIMIENTO CHEESE SPREAD

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.

SOUTHERN PIMENTO CHEESE

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.

MATT'S SRIRACHA PIMENTO CHEESE DIP

Steps:

• Add all ingredients to a food processor. Blend until well mixed. If your dip isn't quite spreadable feel free to add just a tiny bit of mayonnaise until it reaches the desired consistency. Serve with crackers, with celery, carrots, or on top of baked potatoes.