PIMENTO CHEESE SAUCE RECIPES

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PIMENTO CHEESE - THE PIONEER WOMAN – RECIPES, COUNTRY ...



Pimento Cheese - The Pioneer Woman – Recipes, Country ... image

My favorite (and only, but still favorite) sister Betsy has been visiting during Christmas, and the night she first arrived, she brought a bag full of

Provided by Ree Drummond

Categories     appetizers    main dish

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 9

4 oz. weight Cream Cheese, Softened
1/2 c. Mayonnaise
1 tbsp. Dijon Mustard (more To Taste)
1 tbsp. Adobo Sauce From Canned Chipotles (more To Taste)
1/2 tsp. Black Pepper
8 oz. weight Sharp Cheddar Cheese, Grated
8 oz. weight Monterey Jack Or Mozzarella Cheese, Grated
4 oz. weight Sliced Pimentos, Drained
2 tsp. Chopped Fresh Dill

Steps:

  • 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.

PIMENTO CHEESE RECIPE | REE DRUMMOND | FOOD NETWORK



Pimento Cheese Recipe | Ree Drummond | Food Network image

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

8 ounces cream cheese, softened
1 cup mayonnaise 
2 tablespoons Dijon mustard 
2 tablespoons adobo sauce from canned chipotles in adobo 
1 teaspoon freshly ground black pepper 
1 pound sharp Cheddar, grated 
1 pound Monterey Jack, grated 
Two 4-ounce jars diced pimentos, drained 
1 tablespoon chopped fresh dill 
Kosher salt
Assorted crackers
Castelvetrano olives, pitted 

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.

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THE LEE BROTHERS’ PIMENTO CHEESE RECIPE - NYT COOKING
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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