PIMENTO SPREAD RECIPE CREAM CHEESE 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 | 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

Ingredients

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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