PIMENTO PEPPER RECIPES
PIMENTO CHEESE - THE PIONEER WOMAN – RECIPES, COUNTRY ...
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
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.
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.
Provided by The New York Times
Total Time 5 minutes
Yield About 1 1/2 cups, enough for 4 sandwiches
Number Of Ingredients 6
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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