SPICY PIMENTO CHEESE RECIPE RECIPES

Name: Spicy Pimento Cheese Spread
Cook time: 10 min
Total time: 2 h 10 min
Yield: 1 quart
Ingredients: 10 ounces cream cheese, softened; 3/4 cup mayonnaiseu00A0; 1 tablespoon garlic powderu00A0; 1 tablespoon onion powderu00A0; 1 teaspoon celery seedu00A0; 1 cup pickled jalapenos, choppedu00A0; 6 ounces piquillo pepper, chopped (regular pimentos can be substituted)u00A0; 5 cups shredded Cheddaru00A0(approximately 1 1/4 pounds); 1 to 2 tablespoons Srirachau00A0

SPICY PIMENTO CHEESE SPREAD RECIPE | INA GARTEN | FOOD NET…

Spicy Pimento Cheese Spread Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Categories condiment

Total Time 2 hours 10 minutes

Cook Time 10 minutes

Yield 1 quart

Number Of Ingredients 9

Ingredients

10 ounces cream cheese, softened
3/4 cup mayonnaise
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon celery seed
1 cup pickled jalapenos, chopped
6 ounces piquillo pepper, chopped (regular pimentos can be substituted)
5 cups shredded Cheddar (approximately 1 1/4 pounds)
1 to 2 tablespoons Sriracha

Steps:

Combine the cream cheese, mayonnaise, garlic powder, onion powder and celery seed. Mix in the pickled jalapenos, piquillo peppers and grated Cheddar. Add the Sriracha and combine. Taste and add more mayonnaise and Sriracha, if necessary. Chill before serving.

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

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