Pimento Cheese Bites With Cream Of Tomato Dip Recipes

PIMENTO CHEESE POPPERS

Steps:

• Note: I highly suggest making my pimento cheese recipe for these. There are so many store-bought brands of pimento cheese out there, and I can't guarantee how well they will fry (without falling apart). If you can find a version that seems "sturdy" and not as mayo-based and runny, it will probably work best, but I can't say for sure!
• Place a sheet of parchment paper on a baking sheet.
• Scoop out 2 tablespoons of pimento cheese and roll it into a ball. It helps to roll the ball if the pimento cheese is cold from the fridge. Place the ball on the parchment paper. Repeat with remaining pimento cheese. These can truly be any size you want them to be! I just suggest that they are all uniform in size.
• Once all the pimento balls are on the parchment paper, place the sheet in the freezer for 30 to 60 minutes.
• At this time, I suggest making the jalapeño ranch! You can also make it a day or so ahead of time and store it in the fridge.
• When ready to fry, heat a few inches (about 2 to 3) of oil in a saucepan fitted with a candy thermometer. You want the oil to be about 325 degrees F.
• Place three bowls or plates in an assembly line. Fill the first with the flour, the second with the eggs and the third with the breadcrumbs. Line another plate with a paper towel.
• Once the oil is hot, remove the pimento cheese balls from the freezer. Immediately dip a ball in the flour, then the egg, then the breadcrumbs. You can fry 2 to 3 balls at a time without the oil temp dropping too much, but I wouldn't do more than 3.
• Add the pimento balls to the oil and fry for about 2 minutes - watch them the entire time and use a slotted spoon to flip them and move them around so the entire round crisps up. Remove them with the slotted spoon and place them on the paper towel lined plate. Repeat with the remaining pimento balls!
• Serve immediately with the jalapeño ranch. I have found that any leftovers of these reheat well in a low temp over for 10 minutes.
• I have not tried these in the air fryer, but if your pimento balls are still frozen and once dipped in the flour, egg and breadcrumbs, I think they would probably work. I would most likely start at 375 or 400 degrees F, spray the balls with olive oil spray and air fry for 8 to 10 minutes.

PIMIENTO CHEESE AND TOMATO BITES

Steps:

• Stir together cream cheese, mayonnaise, onion, Worcestershire, lemon juice, dried mustard, hot sauce, sugar, kosher salt, and pepper in a bowl. Fold in diced pimiento and cheeses. Spread 1 tablespoon cheese mixture onto each cracker. Top with cherry tomato halves.

PIMENTO CHEESE BITES WITH CREAM OF TOMATO DIP

Steps:

• To make the dip, heat the olive oil over medium-low heat in a 4-quart soup pot. Add the onions and shallots, and sauté until softened and clear, about 8 minutes. Add the salt, tomatoes, tomato juice, tomato paste, broth, bay leaf, basil, and thyme. Bring to a boil, lower to a simmer, and cook for 30 minutes.
• Mix the rice flour with the soymilk and the soy creamer. Whisk into the tomato mixture and simmer 5 minutes more. Remove the bay leaf.
• Puree the dip in 2 batches in a blender until smooth and creamy. At this point, taste the soup. If you think it needs to be sweeter, add the sugar, then season to taste with freshly ground pepper.
• To make the Pimento Cheese Bites, mix the cheese, mayonnaise, green onion, pimento, olives, salt, pepper, and red pepper sauce in a small bowl. Divide equally among 3 slices of the bread and top with the remaining bread slices. Heat a 10- or 12-inch non-stick sauté pan over medium heat. Spray with the cooking spray. If you're not watching your fat grams, add a tablespoon of the nonhydrogenated soy spread to the pan. Cook the sandwiches on each side until browned and cheese has melted. Add more spray or soy spread as you go along. Cut into quarters and serve with the dip.

PIMIENTO CHEESE DIP

Steps:

• Add the Cheddar, cream cheese, pimientos, mayonnaise, onion powder, cayenne, garlic powder and 1/2 teaspoon salt to a large mixing bowl. Use a hand mixer to beat the mixture until it is well combined and fluffy, about 1 minute. Salt to taste.
• Transfer the dip to a serving bowl and garnish with the chives. Serve with crackers and assorted crudités.

HOT PIMENTO CHEESE DIP

Steps:

• Chipotle pepper purée:
• Put the chipotle peppers and adobo sauce in a small food processor or blender and blend until the mixture turns into a smooth purée. Set aside. The chipotle purée can be made in advance, stored in an airtight container, and refrigerated for up to 2 months.
• Pimento cheese and assembly:
• On a cutting board, sprinkle the garlic with a large pinch of salt and gather it into a small mound. Holding the blunt side of the knife with both hands, press and scrape the knife's sharp end, holding it at a slight angle, across the garlic mound to flatten it. Repeat, dragging it across the garlic, until you have a smooth paste. Set aside.
• In a small bowl, mix the cornstarch and 1½ tsp. of the evaporated milk into a slurry. Pour the rest of the evaporated milk into a medium saucepan and stir in the slurry. Bring to a boil over medium-high heat, whisking constantly. Turn the heat to low and add the Cheddar gradually by the handful, stirring until the Cheddar is melted and the mixture is smooth. Add the cream cheese and whisk until it melts. Stir in the mayonnaise, pimento peppers, 1½ tsp. of the chipotle purée, and the garlic paste. Season with salt. Transfer to a serving bowl or keep it warm in a slow cooker and serve immediately.
• To reheat the sauce, microwave it, stirring every 30 seconds, until fully melted.