CAN YOU MICROWAVE PIMENTO CHEESE RECIPES

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HOMEMADE PIMENTO CHEESE - MW | JUST A PINCH RECIPES



Homemade Pimento Cheese - MW | Just A Pinch Recipes image

Pimento cheese spread - a Southern delicacy. It is also known as “the caviar of the South.” A combination of cheesy, creamy, tangy; pimento cheese is ultimately spreadable. It graces average lunchboxes to fancy garden parties and every occasion in between. Serve this delicious spread with a variety of crackers or toast points or make the ultimate grilled cheese sandwich! Enjoy!

Provided by Hope Wasylenki @MizWasy

Categories     Cheese Appetizers

Number Of Ingredients 10

8 ounce(s) sharp cheddar (block), grated
8 ounce(s) extra sharp cheddar (block), grated
8 ounce(s) bag pre-shredded triple cheddar
8 ounce(s) cream cheese, softened
8 ounce(s) jar diced pimentos, drained
3/4 teaspoon(s) granulated garlic
3/4 teaspoon(s) granulated onion
1/2 teaspoon(s) coarse ground pepper
1-2 teaspoon(s) sugar (or sugar substitute)
About 2 cup(s) mayonnaise

Steps:

  • Soften cream cheese in the microwave. It should almost be liquidated.
  • Put everything except mayonnaise into a large mixing bowl.
  • Add mayonnaise and fold together until it reaches the consistency you like. Taste for seasoning, adjust as needed.
  • Notes: I didn’t include salt in the ingredients. I tasted it and it didn’t need any, but you can add salt to taste. You can use half mayonnaise and half sour cream or Greek yogurt in place of all mayonnaise. This adds tang. If you like things a bit spicy, add some ground cayenne powder or 1-2 minced jalapeño peppers (seeds optional). Be prepared to add more mayonnaise every 2-3 days as it will absorb into the cheese and seem dry.

HOMEMADE PIMENTO CHEESE SPREAD RECIPE - FOOD.COM



Homemade Pimento Cheese Spread Recipe - Food.com image

I have tasted a lot of different brands of pimento cheese spreads & some homemade but, I still prefer my recipe. I have been making this recipe for over 20 years and it always seems to be a favorite with my family & friends, asked for often. It takes a bit of time, but totally worth it. And though it reads like it will be hard, it's not. I have detailed the steps that I use to make it easier.

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 2 pounds, 8 serving(s)

Number Of Ingredients 7

1 1/2 lbs Velveeta cheese
5 hard-boiled eggs
1 (4 ounce) jar chopped pimiento, drained
1 egg, slightly beaten
1/3 cup white vinegar
3 tablespoons sugar
1 tablespoon mayonnaise or 1 tablespoon salad dressing

Steps:

  • First thing to do is boil the eggs and drain the pimentoes, set aside.
  • While the eggs are boiling, get a nice large bowl out with a tight lid.
  • Once eggs are cooling in cold water, get out small saucepan and mix, beaten egg, vinegar, & sugar. You will cook this on med. heat until thick. It will smell at first and then thicken quickly. Once done, place half into large bowl and set the rest aside.
  • Once boiled eggs are cool, peel and chop fine. I use a processor but watch closely so they don't over-blend to mush. You want it to be a slight bit chunky. Add half to the bowl, don't mix.
  • In a microwave safe dish, place chunks of half of the Velveeta around the outer part of the bowl and melt in microwave stirring once or twice until melted, but not burnt. It's okay not to melt 100%, you can stir it and the heat alone will melt the rest. Scoop into the bowl and stir slightly. Be sure to get the sauce underneath into the cheese.
  • Add the remaining eggs, don't mix.
  • Melt the other half of the Velveeta. Add to bowl.
  • Add remaining sauce and pimentoes, mix well.
  • Once all is together add the mayo or salad dressing. Mix in well.
  • If it hasn't cooled a bit by now, let cool enough to refrigerate.
  • Don't worry if it gets bubbles or gets a little moisture on top of the spread, this is normal. Just re-stir if needed.
  • The sauce that you have added will keep this spread "spreadable" the entire time you have it.
  • Enjoy on crackers or celery.
  • NOTE: If you need to cut this recipe in half, use 3 hard boiled eggs. It's best to have a bit extra. But, make all the sauce and use half. Throw the rest away. It is much easier to divide the sauce once it's made.

Nutrition Facts : Calories 342, FatContent 23.1, SaturatedFatContent 13.4, CholesterolContent 207.5, SodiumContent 1514.5, CarbohydrateContent 14.4, FiberContent 0.2, SugarContent 12.1, ProteinContent 18.5

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