Tricia Yearwoods Pimiento Cheese Spread Recipes

PIMENTO CHEESE IN ENDIVE CUPS

Steps:

• Set a small nonstick skillet over medium heat. Add the mini pepperoni to the skillet and cook, stirring occasionally, until the fat has rendered out and the edges begin to curl inwards, about 4 minutes. Remove to a paper towel-lined plate and set aside for assembly.
• In a food processor, combine the cheeses, pesto, crushed red pepper and salt and process until a thick paste is formed, about 30 seconds. Add the basil and pulse just until incorporated (be careful that the mixture is not overworked or it will turn green in color).
• Pour the cheese mixture into a bowl and fold in the pimentos. Scoop a heaping tablespoon into the center of each endive leaf (the larger leaves work best). Sprinkle the crispy pepperoni over the cheese mixture. Garnish each endive cup with a slice of black olive and piece of fresh parsley.

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.

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 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.

TRISHA YEARWOOD'S PIMIENTO CHEESE SPREAD

Steps:

• Place the drained pimientos in a blender or food processor and puree until almost smooth. In a very large bowl, using an electric mixer, combine the cheese and pimiento, beating until almost smooth. Beat in the mayonnaise. 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.

PIMENTO CHEESE SPREAD

Steps:

• Place the pimentos in a blender or food processor and puree until smooth. Transfer to a mixing bowl along with the Cheddar. Beat with an electric mixer until smooth. Beat in the mayonnaise.