BEST PIMIENTO CHEESE RECIPE RECIPES

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BEST PIMIENTO CHEESE RECIPE - HOW TO MAKE PIMIENTO CHEESE



Best Pimiento Cheese Recipe - How To Make Pimiento Cheese image

Step up your cheese and cracker game with this easy and fast homemade pimiento cheese dip.

Provided by COUNTRYLIVING.COM

Categories     appetizers    snack

Total Time 2 hours 25 minutes

Prep Time 25 minutes

Cook Time 2 hours

Yield 2 quarts

Number Of Ingredients 7

1

medium sweet onion, roughly chopped

2

(7-ounce) jars sliced pimientos, drained

2 lb.

extra-sharp Cheddar cheese, shredded (about 8 cups)

2 1/2 c.

mayonnaise

Kosher salt and freshly ground black pepper

Hot sauce (optional)

Butter crackers, for serving

Steps:

  • Puree onion and pimientos in a food processor until smooth, 30 to 45 seconds. Combine onion mixture, cheese, and mayonnaise in a bowl. Season with salt and pepper. Add hot sauce, if desired. Cover and refrigerate 2 hours. Serve with crackers.

PIMIENTO CHEESE BALL RECIPE: HOW TO MAKE IT



Pimiento Cheese Ball Recipe: How to Make It image

This rich and creamy pimiento cheese ball looks so festive with flecks of green onion and red pimiento dotting with cheddar cheese. It's a crowd-pleaser at any party. —Sundra Hauck, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Appetizers

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 1 cheese ball (2 cups).

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
2 cups shredded cheddar cheese
2 green onions, chopped
1 jar (2 ounces) diced pimientos, drained
2 tablespoons butter, melted
2 teaspoons Worcestershire sauce
Assorted crackers
Minced fresh parsley, optional

Steps:

  • In a bowl, beat cream cheese until fluffy. Beat in cheddar cheese, onions, pimientos, butter and Worcestershire sauce. Shape mixture into a ball or press into a small bowl; smooth top. Cover and refrigerate. Remove from the refrigerator 15 minutes before unmolding. Serve with crackers and if desired, cover with parsley.

Nutrition Facts : Calories 109 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 144mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

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PIMIENTO CHEESE SPREAD RECIPE | TRISHA YEARWOOD | FOOD NETW…
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  • 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.
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  • Combine cheese, pimientos and mayonnaise. Refrigerate for at least 1 hour. Serve with crackers.
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The addictive cheddar cracker is all grown up, thanks to a little heat from the cayenne and a hint of sweet pepper from the pimiento. The cheese and butter lend a decent amount of fat, so their melt-in-your-mouth texture keeps you coming back for more. This dough can be formed into a log and stashed in the freezer so it’s on hand for whenever you just happen to need a party appetizer. Let thaw in the fridge overnight before slicing.
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  • Place a rack in the middle of oven; preheat to 350°. Unwrap dough and using a sharp knife, slice into thin rounds; aim for ⅛"–¼" thick. Transfer rounds to a parchment-lined baking sheet, spacing about 1" apart (they won’t all fit in one batch). Prick each cracker 3–4 times with a fork to keep them from puffing up and bake, rotating baking sheet front to back halfway through, until tops and edges are golden, 25–30 minutes. Let cool on baking sheet; crackers will crisp as they cool. Repeat with remaining rounds and a fresh parchment-lined baking sheet.
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Step up your cheese and cracker game with this easy and fast homemade pimiento cheese dip.
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Total Time 2 hours 25 minutes
Category appetizers, snack
  • Puree onion and pimientos in a food processor until smooth, 30 to 45 seconds. Combine onion mixture, cheese, and mayonnaise in a bowl. Season with salt and pepper. Add hot sauce, if desired. Cover and refrigerate 2 hours. Serve with crackers.
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This rich and creamy pimiento cheese ball looks so festive with flecks of green onion and red pimiento dotting with cheddar cheese. It's a crowd-pleaser at any party. —Sundra Hauck, Bogalusa, Louisiana
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Reviews 5
Total Time 10 minutes
Category Appetizers
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Calories 109 calories per serving
  • In a bowl, beat cream cheese until fluffy. Beat in cheddar cheese, onions, pimientos, butter and Worcestershire sauce. Shape mixture into a ball or press into a small bowl; smooth top. Cover and refrigerate. Remove from the refrigerator 15 minutes before unmolding. Serve with crackers and if desired, cover with parsley.
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Reviews 5
Total Time 10 minutes
Category appetizer
  • 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.
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A classic southern comfort food, this spread is used as an appetizer with crackers, corn chips or celery. It is also smeared between two slices of white bread for sandwiches and as a topping for hamburgers and hot dogs. —Eileen Balmer, South Bend, Indiana.
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Reviews 4.7
Total Time 10 minutes
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  • Combine cheese, pimientos and mayonnaise. Refrigerate for at least 1 hour. Serve with crackers.
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Total Time 30 minutes
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  • Blend ingredients well and serve on pupernickel or your favorite bread. Change the amounts to your taste. This is was made to be kid-friendly -- and is also a much smaller version than it use to be.
See details


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The addictive cheddar cracker is all grown up, thanks to a little heat from the cayenne and a hint of sweet pepper from the pimiento. The cheese and butter lend a decent amount of fat, so their melt-in-your-mouth texture keeps you coming back for more. This dough can be formed into a log and stashed in the freezer so it’s on hand for whenever you just happen to need a party appetizer. Let thaw in the fridge overnight before slicing.
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  • Place a rack in the middle of oven; preheat to 350°. Unwrap dough and using a sharp knife, slice into thin rounds; aim for ⅛"–¼" thick. Transfer rounds to a parchment-lined baking sheet, spacing about 1" apart (they won’t all fit in one batch). Prick each cracker 3–4 times with a fork to keep them from puffing up and bake, rotating baking sheet front to back halfway through, until tops and edges are golden, 25–30 minutes. Let cool on baking sheet; crackers will crisp as they cool. Repeat with remaining rounds and a fresh parchment-lined baking sheet.
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