Horseradish Swiss And Cheddar Pimento Cheese Recipes

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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.

CHEDDAR, RED PEPPER, AND HORSERADISH SPREAD



Cheddar, Red Pepper, and Horseradish Spread image

Categories     Condiment/Spread     Mushroom     Vegetarian     Quick & Easy     Horseradish     Mayonnaise     Cheddar     Bell Pepper     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 7

1/2 lb finely grated extra-sharp Cheddar (2 1/4 cups)
1 (7-oz) bottle roasted red peppers, rinsed, drained, patted dry, and finely chopped (1/2 cup)
1/3 cup mayonnaise
1 rounded tablespoon drained bottled horseradish
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Stir together all ingredients in a bowl until combined well.

NUTTY SWISS-CHEDDAR-PIMENTO CHEESE SPREAD



Nutty Swiss-Cheddar-Pimento Cheese Spread image

For crackers, celery sticks, apple slices, or toasted sandwiches! Sixty (60) servings on crackers is a complete guess; I plan to make sandwiches from mine, but don't know how many it will make!

Provided by KerfuffleUponWincle

Categories     Spreads

Time 3h30m

Yield 4 1/2 cups, 60 serving(s)

Number Of Ingredients 10

1 cup chopped pecans (Toasted)
4 ounces diced pimentos (well drained)
8 ounces low-fat cream cheese (Neufchatel preferred, at room temperature)
5 tablespoons mayonnaise
8 ounces extra-sharp cheddar cheese (freshly shredded)
12 ounces swiss cheese (freshly shredded)
1/4 teaspoon fresh coarse ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce

Steps:

  • Toast pecans in a medium-hot iron skillet ~ constantly stirring to prevent burning! Set aside to cool.
  • Drain pimentos in a wire strainer, covered with a folded paper towel, for about 1/2 hour.
  • In a large bowl, combine all ingredients. Use a food processor, if you have one!
  • Refrigerate cheese spread for a few hours, to allow flavors to meld.
  • Makes approximately 4 cups. Serve with crackers, celery sticks, sliced apples, or make toasted sandwiches!
  • Enjoy!

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

WHITE CHEDDAR AND HORSERADISH SPREAD



White Cheddar and Horseradish Spread image

A rich and creamy cheese spread, with a powerful horseradish and cheddar kick. A perfect appetizer for a big dinner or snack for a party. Serve cold with crusty bread or veggies.

Provided by Andrew Pyzdek

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

Time 40m

Yield 8

Number Of Ingredients 4

1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded extra-sharp white Cheddar cheese
1 teaspoon grated horseradish, or more to taste
½ teaspoon ground mustard

Steps:

  • Beat cream cheese in a large bowl using an electric hand mixer until light and airy. Mix Cheddar cheese, horseradish, and mustard into cream cheese until fully incorporated. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 1.2 g, Cholesterol 60.2 mg, Fat 19.1 g, Protein 9.2 g, SaturatedFat 12.1 g, Sodium 256.7 mg, Sugar 0.1 g

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!

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