PAULA DEEN PIMENTO CHEESE RECIPE RECIPE

PAULA DEEN'S PIMENTO CHEESE RECIPE -

From Paula Deen Food Network. I make these for our Christmas Eve celebration for the family. We loved them.

Total Time 15 minutes

Prep Time 15 minutes

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 (8 ounce) package shredded sharp cheddar cheese
1 (8 ounce) package shredded white cheddar cheese
1 (4 ounce) jar pimientos, with juice, chopped
1/2 cup mayonnaise
salt & pepper

Steps:

Mix the shredded cheese together with the pimientos. Stir in the mayonnaise.
With a metal spoon (pimientos will stain plastic or wood), stir until the mixture is well blended.
Add salt and pepper to taste and stir again. Keep covered in the fridge until ready to use.
Serve with corn chips or bread.

Nutrition Facts : Calories 289, FatContent 23.7, SaturatedFatContent 12.7, CholesterolContent 63.4, SodiumContent 458.5, CarbohydrateContent 5, FiberContent 0.3, SugarContent 1.6, ProteinContent 14.4

PAULA DEEN’S PIMENTO CHEESE RECIPE - NYT COOKING

This Southern classic is adapted from a recipe by Paula Deen, the television chef, cookbook author and restaurateur, but pimento cheese has long been indispensable for parties, gatherings and afternoon feasts. The heat from the garlic powder and grated onion cuts through the creaminess of the cheese and mayonnaise, and the pimentos give it an unforgettable punch. Serve it with celery, or spread on your favorite crackers or sandwich bread. It’s a creamy, cheesy crowd-pleaser.

Provided by Julia Moskin

Total Time 10 minutes

Yield About 2 cups

Number Of Ingredients 8

Ingredients

3 ounces cream cheese, at room temperature
1 cup packed, coarsely grated extra-sharp Cheddar cheese
1 cup packed, coarsely grated Monterey Jack cheese
1/2 cup mayonnaise, or more to taste
1/8 teaspoon garlic powder
3 tablespoons minced pimentos (sweet pickled red or cherry peppers)
1 teaspoon grated onion
Salt and freshly ground black pepper.

Steps:

Using an electric mixer, beat cream cheese until smooth and fluffy. Add remaining ingredients and beat until well blended. Add more mayonnaise as needed to make mixture hold together. Add salt and pepper to taste (it should be quite peppery) and use as a sandwich spread or a filling for celery sticks. Can be refrigerated up to 3 days.

Nutrition Facts : @context http//schema.org, Calories 257, UnsaturatedFatContent 14 grams, CarbohydrateContent 1 gram, FatContent 25 grams, FiberContent 0 grams, ProteinContent 8 grams, SaturatedFatContent 10 grams, SodiumContent 313 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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