Carolina Pimento Cheese Recipes

SOUTHERN PIMENTO CHEESE

Southern Pimento Cheese image

This wonderful version of pimento cheese can be used for grilled cheese sandwiches, as a spread for crackers, or served alongside your favorite fried green tomatoes.

Provided by QUEENREYNEY

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Time 10m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups shredded extra-sharp Cheddar cheese
8 ounces cream cheese, softened
½ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon ground cayenne pepper
¼ teaspoon onion powder
1 jalapeno pepper, seeded and minced
1 (4 ounce) jar diced pimento, drained
salt and black pepper to taste

Steps:

Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.

Nutrition Facts : Calories 207.8 calories, Carbohydrate 2.1 g, Cholesterol 44.2 mg, Fat 19.9 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 8.6 g, Sodium 229 mg, Sugar 0.5 g

THE LEE BROTHERS' PIMENTO CHEESE

The Lee Brothers' Pimento Cheese 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

Categories quick, dips and spreads

Time 5m

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, Calories 240, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 320 milligrams, Sugar 1 gram, TransFat 0 grams

CAROLINA PIMENTO CHEESE

Carolina Pimento Cheese image

Make and share this Carolina Pimento Cheese recipe from Food.com.

Provided by NC Food Culture

Categories < 15 Mins

Time 15m

Yield 3 Cups

Number Of Ingredients 5

Ingredients

2 lbs sharp cheddar cheese
1 roasted red pepper
1/8 cup dukes mayonnaise
salt and pepper
1 dash Tabasco sauce

Steps:

Sit unopened cheese on countertop for 48 hours.
After cheese has bloomed, open and dice.
Dice roasted red pepper.
Add all ingredients to a stand mixer. Mix on low to desired consistency. Refrigerate up to a week.

Nutrition Facts : Calories 1220.8, Fat 100.4, SaturatedFat 63.9, Cholesterol 318.1, Sodium 1881.8, Carbohydrate 3.9, Sugar 1.6, Protein 75.4

FANCY PIMENTO CHEESE

Fancy Pimento Cheese image

I had the best pimento cheese at a resort in North Carolina and replicated it in my kitchen. Tastes great with flatbread crackers, topped with chow chow and a slice of pickled okra! Try it!

Provided by TNCOLLEGEGIRL

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Time 10m

Yield 16

Number Of Ingredients 8

Ingredients

20 ounces sharp Cheddar cheese
½ cup minced fresh chives
½ cup minced roasted red pepper
4 ounces cream cheese, softened
¼ cup dill pickle juice
½ cup mayonnaise
1 tablespoon hot pepper sauce (such as Cholula®)
1 pinch ground black pepper

Steps:

Using the smallest holes of a box grater, grate half the Cheddar cheese. Grate the remaining Cheddar cheese on the next larger size holes.
Stir together the Cheddar cheese, chives, roasted red pepper, cream cheese, pickle juice, mayonnaise, hot pepper sauce, and black pepper in a bowl until evenly combined.

Nutrition Facts : Calories 219.7 calories, Carbohydrate 1.3 g, Cholesterol 47.6 mg, Fat 19.7 g, Fiber 0.1 g, Protein 9.6 g, SaturatedFat 9.9 g, Sodium 327.5 mg, Sugar 0.5 g

PIMENTO CHEESE RECIPE LIKE MAGNOLIA RESTAURANT IN CHARLESTON

Pimento Cheese Recipe Like Magnolia Restaurant in Charleston image

Saw this made on food network, had to go online and think I found a pretty exact recipe;. Putting it here for safekeeping. Looks really yummy.

Provided by -Mary-

Categories Spreads

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

5 large roasted red peppers, finely chopped
1 cup stuffed green olive, finely chopped
1 1/4 lbs cheddar cheese, grated (vermont sharp white cheddar)
1/4 cup parmesan cheese, freshly grated
1/4 cup mayonnaise
1 tablespoon chopped fresh parsley
1/2 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper (to taste)

Steps:

Preheat oven to 500 degrees.
Wash, drain and dry the peppers. Rub the peppers with olive oil by hand, just to coat them lightly. Place the peppers on a baking pan and roast on the top shelf of the 500 degree oven for about 25 minutes, turning once or twice. The skin should be well blistered and will be blackened in some places.
Remove the peppers from the oven. Place them in a small bowl and cover it tightly with plastic wrap. Let the peppers cool for 10 to 15 minutes. The skin will become loose and easy to peel the skin off of the peppers.
Remove the stems, cores and seeds. Do not rinse. At this point you may use the peppers in any manner that you would use pimientos.
Note: Thin peppers will have a shorter roasting time. Its prferrable to use fresh peppers that look very healthy and have good thick flesh.
Chop the roasted red peppers fine.
Combine all of the ingredients in a glass, crockery or stainless steel mixing bowl and mix well.
Season to taste with cayenne pepper.
Refrigerate until ready to serve.
Note: If you prefer a spicy version, add 1 Tablespoon sauteed minced jalapeno pepper and a few dashes of hot sauce.

Nutrition Facts : Calories 439.3, Fat 35.9, SaturatedFat 21.2, Cholesterol 105.6, Sodium 721.7, Carbohydrate 4, Fiber 0.1, Sugar 1.2, Protein 25.3

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