OLIVE PIMENTO CHEESE SPREAD RECIPES

Name: The Lee Brothers’ Pimento Cheese
Total time: 5 min
Yield: About 1 1/2 cups, enough for 4 sandwiches
Cuisine: southern
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

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

PIMENTO CHEESE RECIPE - TASTE OF SOUTHERN

Pimento Cheese Recipe - Taste of Southern image

Pimento Cheese is an old Southern favorite. Perfect for sandwiches, as a dip or as a spread on celery sticks. Great for family get together's of any type. Really easy to make. We're using Hoop Cheese, another Southern favorite, but regular or sharp cheddar cheese can be used as well.

Provided by Steve Gordon

Total Time 55 minutes

Prep Time 15 minutes

Cook Time -456788 hours 40 minutes37S

Yield Varies

Number Of Ingredients 9

Ingredients

1 lb. of Hoop Cheese, grated
1 cup Duke’s Mayonnaise
1 small jar of Pimento’s, drained. (4oz)
1/2 teaspoon Worcestershire Sauce
1/4 teaspoon Onion Powder
1/2 teaspoon Texas Pete Hot Sauce
1/4 teaspoon Black Pepper
1/2 teaspoon Sugar – optional
1/2 teaspoon Apple Cider Vinegar – optional.

Steps:

Remove and discard the red rind from the Hoop Cheese.
Grate the cheese. Place in large mixing bowl.
Drain and discard liquid from the jar of Pimento’s.
Add mayonnaise to the grated cheese.
Add the drained Pimento’s.
Add Worcestershire Sauce
Add Onion Powder.
Add Texas Pete Hot Sauce.
Add Black Pepper.
Stir well. Taste.
Add more seasonings if needed to suit your taste.
Add the sugar if preferred. It’s optional.
Add the Apple Cider Vinegar if preferred. It’s optional.
Mix well. Place in container. Refrigerate overnight to let flavors blend together.
Enjoy!

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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.
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