HEALTHY PIMENTO CHEESE RECIPE RECIPES

Name: Easy Pimento Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 to 12 servings
Ingredients: 1/2 pound Cheddar cheese, shredded (recommended: Colby); 1/2 pound Pepper Jack cheese, shredded; One 4-ounce jar diced pimentos, plus 2 tablespoons juice; 1/2 red onion, diced; 1 cup mayonnaise; 3 cloves garlic, finely minced; 1 teaspoon hot smoked paprika; 1/2 teaspoon ground celery seed; Salt and freshly ground black pepper; 1 loaf white sandwich bread, sliced into diagonal pieces

EASY PIMENTO CHEESE RECIPE | SUNNY ANDERSON - FOOD NETWORK

Easy Pimento Cheese Recipe | Sunny Anderson - Food Network image

Provided by Sunny Anderson

Categories appetizer

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 10 to 12 servings

Number Of Ingredients 10

Ingredients

1/2 pound Cheddar cheese, shredded (recommended: Colby)
1/2 pound Pepper Jack cheese, shredded
One 4-ounce jar diced pimentos, plus 2 tablespoons juice
1/2 red onion, diced
1 cup mayonnaise
3 cloves garlic, finely minced
1 teaspoon hot smoked paprika
1/2 teaspoon ground celery seed
Salt and freshly ground black pepper
1 loaf white sandwich bread, sliced into diagonal pieces

Steps:

In a medium bowl, combine cheeses, pimentos and pimento juice, onion, mayonnaise, garlic, paprika, and celery seed. Mix well and season with salt and pepper, to taste. Refrigerate until ready to serve. Transfer the cheese spread to a serving bowl and serve with the bread.

THE LEE BROTHERS’ PIMENTO CHEESE RECIPE - NYT COOKING

The Lee Brothers’ Pimento Cheese Recipe - NYT Cooking image

A decidedly Southern spread with Northern roots, pimento cheese is a simple mix of Cheddar, red bell pepper and mayonnaise that can be found on sandwiches from work sites to garden parties across the 16 states below the Mason-Dixon line. This recipe came to The Times from the Charleston, S.C.-bred cookbook authors and occasional contributors to The Times Matt Lee and Ted Lee.

Provided by The New York Times

Total Time 5 minutes

Yield About 1 1/2 cups, enough for 4 sandwiches

Number Of Ingredients 6

Ingredients

8 ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated)
1/4 cup softened cream cheese (2 ounces), pulled into several pieces
Scant 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced
3 tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise
1/2 teaspoon dried red chile flakes
Salt and freshly ground black pepper to taste

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.

Nutrition Facts : @context http//schema.org, Calories 240, UnsaturatedFatContent 9 grams, CarbohydrateContent 2 grams, FatContent 22 grams, FiberContent 0 grams, ProteinContent 10 grams, SaturatedFatContent 10 grams, SodiumContent 320 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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