Aunt Erma Lees Smooth And Creamy Pimento Cheese Recipes

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AUNT ERMA LEE'S SMOOTH AND CREAMY PIMENTO CHEESE



Aunt Erma Lee's Smooth and Creamy Pimento Cheese image

This is a creamy spread that is cooked. My Aunt Erma Lee was a great cook. Feel free to adjust the sugar to your taste. This is a great spread for sandwiches with soup. Try spreading it on buns with hamburgers or sloppy joes for a new twist! Soars above store-bought! Can be kept under refrigeration for up to one week.

Provided by BarbDwyer

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 4h25m

Yield 44

Number Of Ingredients 6

1 (2 pound) loaf processed cheese food (such as Velveeta®), cut into 8 pieces
2 (7 ounce) jars pimento peppers, drained and chopped
¼ cup tarragon vinegar
¼ cup mayonnaise
¼ cup unsalted butter
¼ cup white sugar

Steps:

  • Combine cheese food, pimento peppers, tarragon vinegar, mayonnaise, butter, and sugar in a large saucepan or Dutch oven over low-heat; cook, stirring occasionally, until the cheese and butter are melted completely, about 20 minutes.
  • Pour mixture into sealable containers and refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 92.8 calories, Carbohydrate 3.3 g, Cholesterol 19.8 mg, Fat 7.3 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 3.9 g, Sodium 276.8 mg, Sugar 2.9 g

PIMENTO CHEESE



Pimento Cheese image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 2h15m

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.

PIMENTO CREAM CHEESE SPREAD



Pimento Cream Cheese Spread image

A strange sounding combo, but great on wheat or rye crackers. Ideal to a party table. A hand me down recipe from family.

Provided by Iron Bloomers

Categories     Spreads

Time 15m

Yield 1 cup, 15 serving(s)

Number Of Ingredients 4

1 (2 ounce) jar diced pimentos
1 (8 ounce) package cream cheese or 1 (8 ounce) package low-fat cream cheese
1/2 cup chopped walnuts
1 tablespoon milk

Steps:

  • Let cream cheese soften slightly.
  • Cream with the milk till smooth.
  • Drain pimentos and add with nuts to cream cheese.
  • Mix well; add tiny bit more milk if necessary to make a spreadable consistency.
  • Serve with rye bread (party rounds), wheat crackers, Triscuit, or Melba toast.
  • Store in fridge.

AUNT ERMA LEE'S SMOOTH AND CREAMY PIMENTO CHEESE



Aunt Erma Lee's Smooth and Creamy Pimento Cheese image

This is a creamy spread that is cooked. My Aunt Erma Lee was a great cook. Feel free to adjust the sugar to your taste. This is a great spread for sandwiches with soup. Try spreading it on buns with hamburgers or sloppy joes for a new twist! Soars above store-bought! Can be kept under refrigeration for up to one week.

Provided by BarbDwyer

Categories     Dips and Spreads

Time 4h25m

Yield 44

Number Of Ingredients 6

1 (2 pound) loaf processed cheese food (such as Velveeta®), cut into 8 pieces
2 (7 ounce) jars pimento peppers, drained and chopped
¼ cup tarragon vinegar
¼ cup mayonnaise
¼ cup unsalted butter
¼ cup white sugar

Steps:

  • Combine cheese food, pimento peppers, tarragon vinegar, mayonnaise, butter, and sugar in a large saucepan or Dutch oven over low-heat; cook, stirring occasionally, until the cheese and butter are melted completely, about 20 minutes.
  • Pour mixture into sealable containers and refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 92.8 calories, Carbohydrate 3.3 g, Cholesterol 19.8 mg, Fat 7.3 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 3.9 g, Sodium 276.8 mg, Sugar 2.9 g

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