Pimento Cheese Recipe Martha Stewart Recipes

PIMENTO CHEESE

Steps:

• Combine the cream cheese, mayonnaise, Dijon, adobo and black pepper in the bowl of an electric mixer and mix until totally combined. Add the Cheddar and Monterey Jack and mix gently until combined. Using a rubber spatula, scrape down the sides of the bowl to ensure all the ingredients are mixed together. Stir in the pimentos and dill, then season with salt.
• Refrigerate the pimento cheese for at least 2 hours before serving with crackers and olives.

PIMIENTO-CHEESE BURGERS

Steps:

• Stir together pimientos, cheese, mayonnaise, and chives. (To store, cover and refrigerate, up to 2 days.)
• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Season patties with salt and pepper. Grill 4 minutes per side for medium; during last minute of cooking, top each burger with 3 tablespoons pimiento cheese and cover grill. Serve burgers on buns with desired toppings.

MONSTER FINGERS AND PIMENTO CHEESE PAWS

Steps:

• Place four 3/4 cup mounds of pimento cheese on a cutting board or serving platter. Stick five ladies' fingers or men's toes into each mound to create a paw. Top each paw with 1/2 cup alfalfa sprouts. Serve with remaining fingers and toes.

PIMIENTO CHEESE

Steps:

• In a food processor, pulse reduced-fat mayonnaise with reduced-fat cream cheese and chopped pimientos (well drained) until combined.
• Using a flexible spatula, scrape down sides of bowl. Add cheddar cheese; season with coarse salt and ground pepper. Pulse until spreadable and slightly chunky.

HORSERADISH-PIMIENTO CHEESE

Steps:

• Stir together cheddar, pimiento, mayonnaise, horseradish, and sliced scallion. Serve with crackers.

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.

PIMENTO CHEESE AND CRACKERS

Steps:

• Process cream cheese, cheddar, pimentos, and Tabasco in a food processor until coarsely pureed. Transfer to a bowl. Season with salt and pepper. Serve with crackers.

PIMIENTO MAC AND CHEESE

Steps:

• Preheat oven to 350°F. Generously brush a 2 1/2-to-3-quart baking dish with butter. Char red pepper over a gas flame on high (or, if you don't have a gas stove, on a rimmed baking sheet directly under the broiler) until blackened all over, 6 to 8 minutes.
• Transfer peppers to a bowl; cover with plastic wrap and let stand 10 minutes. Rub charred skin with a paper towel to remove. Peel, seed, and stem pepper, then cut into 1/2-inch pieces.
• Cook macaroni in a pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Drain well; transfer to prepared baking dish. Mix in cubed cheese and 1/2 cup roasted red pepper (reserve remainder for another use).
• In a large bowl, whisk together flour, 1 1/2 teaspoons salt, mustard, cayenne, and nutmeg. Whisk in sour cream and eggs until smooth, then onion, half and half, cream, and Worcestershire until thoroughly combined. Pour over macaroni mixture; gently shake dish to blend. Sprinkle grated cheese evenly over top.
• Bake until set around edges but still loose in center, 25 to 30 minutes (do not overbake; mixture will continue setting as it cools). Let cool on a wire rack until set but still warm, 10 to 20 minutes. Serve.

THE LEE BROTHERS' PIMENTO CHEESE

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.