Horseradish Pimiento Cheese Recipes

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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

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

HORSERADISH-PIMIENTO CHEESE



Horseradish-Pimiento Cheese image

Horseradish adds a spicy, modern twist to this southern staple.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 3/4 cup

Number Of Ingredients 6

2 cups shredded sharp cheddar
1/3 cup chopped pimiento
1/2 cup mayonnaise
2 tablespoons horseradish
2 tablespoons thinly sliced scallion
Crackers, for serving

Steps:

  • Stir together cheddar, pimiento, mayonnaise, horseradish, and sliced scallion. Serve with crackers.

PIMIENTO CHEESE



Pimiento Cheese image

Combined with breadsticks or carrot sticks, this tangy cheese spread makes a satisfying afterschool snack. Pimientos are large, sweet red peppers that are usually sold in jars.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 5m

Yield Makes 1 1/4 cups

Number Of Ingredients 5

3 tablespoons reduced-fat mayonnaise
2 ounces reduced-fat cream cheese
2 tablespoons chopped pimientos (well drained)
1 cup grated yellow cheddar cheese (4 ounces)
coarse salt and ground pepper

Steps:

  • In a food processor, pulse reduced-fat mayonnaise with reduced-fat cream cheese and chopped pimientos (well drained) until combined.
  • Using a flexible spatula, scrape down sides of bowl. Add cheddar cheese; season with coarse salt and ground pepper. Pulse until spreadable and slightly chunky.

PIMENTO CHEESE, AUTHENTIC SOUTHERN STYLE



Pimento Cheese, Authentic Southern Style image

Growing up, all of the ladies in my Southern family used to make and serve it to us kids smushed between two slices of white bread. (Ritz Crackers were fancy and for company only.) My Mama & Papa (Grandparents) owned the largest catering business and several restaurants in Jacksonville, Florida. I called my Mom to get the exact recipe. I wanted the familiarity of fishing with a cane pole, cork bobbers and mushed bread for bait on Dunn's Creek in Palatka with dirty hands and a pimento cheese sandwich. It really is delicious.

Provided by SparkleKristy

Categories     Lunch/Snacks

Time 30m

Yield 4 16oz jelly jars

Number Of Ingredients 6

1 (8 ounce) package cheddar cheese, EXTRA sharp
1 (8 ounce) package cheddar cheese, Sharp
1 (8 ounce) package colby cheese
12 ounces chopped pimentos, well drained (3 - 4 oz jars)
15 ounces mayonnaise, Dukes Brand (approximate amount)
cayenne pepper (a sprinkle to taste)

Steps:

  • Rough cut all blocks of cheese into chunks about the size of a 50 cent piece.
  • In your food processor with the regular blade, chop the extra sharp cheddar. You may have to do this in batches so you don't get a big lump. Return any removed cheese to the processing bowl and add a couple dollops of mayo and one jar of very well drained pimentos and whir up until blended nicely.
  • Scrape the sharp cheddar, mayonnaise and pimento mixture into a large bowl.
  • Change your blade to the shredding blade. Shred both the Colby and the sharp cheddar in batches. Put in a separate bowl. (Again, batches will be necessary.).
  • Add the shredded cheese to the whirred up cheese folding it in a little at a time. Alternating with dollops of mayo and more of the drained pimentos. Lastly, stir in a smidge of cayenne. You don't want it to be hot, just have personality.
  • Don't over stir to mush, but make sure everything is well incorporated.
  • Some notes:.
  • **Yes, one could use Hellman's instead. But please, no Miracle Whip. Also, no low fat or light mayo. Your already eating a ton of cheese, that light mayo won't help you any.
  • **Serve on very fresh white bread or Ritz Crackers if you are feeling fancy or are serving company. One piece of bread folded in half will transport you home, I'm sure. Yes, you could use anything else you like. It's great by the finger full, on hot dogs, hamburgers and crudités too.).
  • **If you can't find the chopped pimentos. Go ahead and buy the fancy jarred red bell peppers, drain them well and chop / shred them in the food processor. They are the same thing, just more expensive.
  • **This stays good in the refrigerator for up to a month. (If it lasts that long.) Even with mayo? Yes -- How long do you keep your mayonnaise jar in the fridge? Ya'll will know when it's gone bad; the green furry stuff will take over. If it has just a little though, you can scrape it off and its fine. (Now the Food Safety people may disagree with me here, but it never killed any of us, so it's up to you.)
  • **This makes four (4) 16oz Ball jelly jars. Enough to keep and some to share.
  • **Please, for the love of God above -- don't buy pre-shredded cheese. It is too expensive and has extra ingredients in it that keep the shreds separate. 1 cup by volume of shredded cheese is not the same as 8oz of weight. You could go ALLLLL authentic and grate by hand with a box grater and work off some of the calories you'll eat when tasting for perfection. It's tough though. Please, beg, borrow or all but steal to get a food processor for this one.
  • **The mix of cheeses is as similar as you can get to the old government cheese from which this recipe was initially invented. We were just fortunate enough not to be on the list for those 10lb blocks of cheese, but one would find this mixture very similar.
  • ** There is no cream cheese in this recipe. You get the creaminess from the way you process the extra sharp cheddar.
  • **Fancy cheese is not necessary. Get generic, it's perfectly fine.
  • **If you've ever had the kind in the jar and hated it, no worries. This is totally different. That other stuff is chemical in a jar.
  • **Please, enjoy with your choice of a Mason jar of sweet tea, some very sweet red Kool-Aid or fruit punch Fla-Vor-Aid! I hope if your familar that it take you back. If it's new to you -- it can be a new tradition. It's like grilled cheese without the grill.
  • Lip Smack -- ahhhhhhhhhhhhh!

TANGY HOMEMADE PIMENTO CHEESE



Tangy Homemade Pimento Cheese image

This is outstanding pimento cheese. You can use it for various things...dips, sandwiches, burger topping, etc. Enjoy! NOTE: All ingredients needs to be room tempature prior to making.

Provided by srooc1

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup extra-sharp cheddar cheese, shredded
1/2 cup monterey jack cheese, shredded
4 tablespoons mayonnaise
2 tablespoons cream cheese
2 ounces pimientos, drained and diced
1 tablespoon bread and butter pickle juice
1/2 tablespoon horseradish sauce
1 teaspoon yellow mustard

Steps:

  • Combine all ingredients in a medium mixing bowl.
  • Mix until well combined.

Nutrition Facts : Calories 181.8, Fat 15.2, SaturatedFat 8, Cholesterol 39.4, Sodium 279.4, Carbohydrate 3.5, Fiber 0.2, Sugar 1.2, Protein 8.4

PIMENTO CHEESE



Pimento Cheese image

Provided by Damaris Phillips

Categories     appetizer

Time 15m

Yield About 2 1/2 cups

Number Of Ingredients 6

1 baguette
4 ounces cream cheese, softened
2 ounces (1/4 cup) mayonnaise (Duke's is my favorite!)
8 ounces sharp white Cheddar cheese, shredded
4 ounces (1/2 cup) diced jarred pimento or roasted red peppers (see Cook's Notes for homemade)
Salt and pepper, to taste

Steps:

  • Preheat the oven to 350 degrees F. Place the baguette on a wire rack set over a baking sheet. Bake until the bread is just warm and toasted, 8 to 10 minutes.
  • Meanwhile, place the cream cheese and mayonnaise into a large mixing bowl and stir with a rubber spatula until thoroughly combined. Add the Cheddar cheese. Mix until combined, then stir in the pimentos or bell peppers (add them last so they don't get too beat up). Season to taste with salt and pepper.
  • Cook's Notes: Okay, so this recipe is pretty simple, right? And now you want to experiment and make it your own... Do you have a certain type of cheese you love? Feel free to substitute another type of cheese in for additional flavor. For example, substitute 2 ounces of blue cheese in for 2 ounces of the sharp white Cheddar cheese.
  • Feel like adding a little kick to your pimento cheese? Substitute another pepper or flavor in for the 2 ounces of pimentos. For example, I've tried Asian chili garlic sauce, kimchi, banana peppers, jalapenos, or grated horseradish.
  • To roast a red bell pepper, drizzle it with 1 teaspoon vegetable oil and place on a baking sheet. Bake in a 500 degrees F (260 degrees F) oven until the skin is charred, about 40 minutes, turning it halfway through to ensure even roasting. Remove it from the oven and immediately wrap the entire pepper in plastic wrap. Let it steam for 30 minutes. When it is cool to the touch, remove the skin with the back of a butter knife. Remove the stem, seeds and membrane. And that's all there is to it! It is a little more effort than buying jarred roasted peppers, but worth the work.

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