FRESH PIMENTO CHEESE RECIPE RECIPES
PIMENTO CHEESE RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories appetizer
Total Time 2 hours 15 minutes
Cook Time 15 minutes
Yield 24 servings
Number Of Ingredients 12
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.
PIMENTO-CHEESE SPREAD RECIPE - BETTYCROCKER.COM
In many parts of the South, a party doesn't start until someone brings out the pimento-cheese spread. This entertaining favorite is always great with crackers, cocktail bread slices, or cut-up fresh veggies.
Provided by Jessica Walker
Total Time 15 minutes
Prep Time 15 minutes
Yield 24
Number Of Ingredients 4
Steps:
- Using grater with large holes, shred cheese product into large bowl. Stir in Cheddar cheese and pimientos. Add mayonnaise; stir and fold until mixture is creamy. Serve immediately, or refrigerate until serving time. Serve with crackers, cocktail bread slices, pretzels or cut-up fresh veggies.
Nutrition Facts : ServingSize 1 Serving
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- Combine cream cheese, mayonnaise, Dijon, adobo, and black pepper in the bowl of an electric mixer. Mix it until totally combined (if you have a few lumps from the cream cheese, no problem; you won't see them later!)Add the cheddar and Monterey jack and mix gently until combined. Use a rubber spatula to scrape the bowl and make sure all the ingredients are mixed together. Stir in the pimentos and dill. Taste and mix in more of whatever you think it needs. Add more cheese if you like the pimento cheese to be less creamy; add less if you like it to be more creamy.Refrigerate pimento cheese for at least 2 hours before serving. Serve with crackers, small hollowed-out peppers, carrot and celery sticks, and olives. (Or make small sandwiches or even a grilled cheese with it!)***Note: For best results, make sure the cheddar and jack cheeses are nice and cold when you mix them in.
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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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