DEVILISHLY HOT PIMENTO CHEESE DIP
Steps:
- First, prepare the bread boule by slicing off the top 2 inches and hollowing out the center, leaving the walls of the boule about an inch thick. Cut the top and insides of the bread into bite-sized cubes and set aside.
- In a large saucepan, melt the butter over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute.
- Whisk in the mustard, paprika, cayenne and salt; cook for an additional 2 minutes. Sprinkle the flour over the onion/garlic mixture and stir to combine; cook about 2 minutes more. Gradually whisk in the milk and gently simmer for 2 minutes. Add the cream cheese and stir until it melts. Then add the Cheddar cheese. Once all the cheeses are melted, stir in the roasted peppers and hot green chiles. Season with black pepper to taste and additional salt, if necessary.
- Preheat the broiler on high.
- Scoop the pimento cheese mixture into the hollowed-out bread boule and place on a baking sheet. Broil until the top begins to bubble and lightly brown, a couple of minutes. Place the filled boule on a platter and serve immediately with the bread cubes.
HOT PIMIENTO CHEESE DIP
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Spray a 9-inch baking dish with nonstick baking spray. In a large bowl, beat cream cheese and next 7 ingredients at medium-low speed with a mixer until combined. Spoon mixture into prepared pan. Bake for 20 to 25 minutes or until edges are lightly browned. Serve with bagel chips.
PIMIENTO CHEESE DIP
Provided by Valerie Bertinelli
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the Cheddar, cream cheese, pimientos, mayonnaise, onion powder, cayenne, garlic powder and 1/2 teaspoon salt to a large mixing bowl. Use a hand mixer to beat the mixture until it is well combined and fluffy, about 1 minute. Salt to taste.
- Transfer the dip to a serving bowl and garnish with the chives. Serve with crackers and assorted crudités.
SLOW-COOKER HOT PIMIENTO-CHEESE DIP
The crowd will go wild for this creamy, cheesy dip that's made easy with a little help from the slow cooker.
Provided by By Stephanie Wise
Categories Appetizer
Time 2h
Yield 10
Number Of Ingredients 12
Steps:
- In 6-quart slow cooker, stir shredded cheeses, pimientos, onion, garlic, mayonnaise, sour cream, Worcestershire sauce, and salt and pepper until combined.
- Top mixture with cubed cream cheese. Cover; cook on Low heat setting 1 1/2 hours. Stir cream cheese into mixture; cook 30 minutes or until cream cheese is melted and mixture is heated through.
- Top warm dip with chopped fresh parsley and red pepper flakes. Serve warm or at room temperature with crackers and/or chopped fresh vegetables.
Nutrition Facts : Calories 420, Carbohydrate 4 g, Cholesterol 95 mg, Fat 4, Fiber 0 g, Protein 15 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 2 g, TransFat 1 g
HOT PIMENTO CHEESE DIP
While pimento cheese is perfect as a spread, it also makes a darn good queso-like dip. This version is smooth and velvety, with a kick of chipotle smoke.
Provided by Polina Chesnakova
Categories Hors D'Oeuvre Appetizer Dip Cheese Cream Cheese Cheddar Hot Pepper Mayonnaise Garlic Vegetarian Wheat/Gluten-Free Soy Free Tree Nut Free Peanut Free Cocktail Party Super Bowl
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Chipotle pepper purée:
- Put the chipotle peppers and adobo sauce in a small food processor or blender and blend until the mixture turns into a smooth purée. Set aside. The chipotle purée can be made in advance, stored in an airtight container, and refrigerated for up to 2 months.
- Pimento cheese and assembly:
- On a cutting board, sprinkle the garlic with a large pinch of salt and gather it into a small mound. Holding the blunt side of the knife with both hands, press and scrape the knife's sharp end, holding it at a slight angle, across the garlic mound to flatten it. Repeat, dragging it across the garlic, until you have a smooth paste. Set aside.
- In a small bowl, mix the cornstarch and 1½ tsp. of the evaporated milk into a slurry. Pour the rest of the evaporated milk into a medium saucepan and stir in the slurry. Bring to a boil over medium-high heat, whisking constantly. Turn the heat to low and add the Cheddar gradually by the handful, stirring until the Cheddar is melted and the mixture is smooth. Add the cream cheese and whisk until it melts. Stir in the mayonnaise, pimento peppers, 1½ tsp. of the chipotle purée, and the garlic paste. Season with salt. Transfer to a serving bowl or keep it warm in a slow cooker and serve immediately.
- To reheat the sauce, microwave it, stirring every 30 seconds, until fully melted.
HOT TEX MEX PIMIENTO CHEESE DIP
Looking for Mexican-style appetizer? Then check out this cheesy pimiento dip that's garnished with cilantro.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish with cooking spray.
- In large bowl, mix mayonnaise, roasted peppers, onions and chile; stir in cheeses. Spoon mixture into baking dish.
- Bake uncovered 20 to 25 minutes or until golden and bubbly. Garnish with cilantro. Serve dip warm with bread slices.
Nutrition Facts : Calories 260, Carbohydrate 1 g, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg
HOT-CRAB AND PIMIENTO-CHEESE SPREAD
Chock-full of crab and topped with chunks of rustic bread, this irresistible spread is substantial and hearty. Offer a knife for slathering it onto cut vegetables.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Mash cream cheese in a bowl until very soft. Add cheddar and 1/2 cup mayonnaise and stir to combine. Stir in crab, pimiento, scallions, lemon juice, salt, and hot sauce to taste. Spoon mixture into two 14-ounce baking dishes, dividing evenly.
- Stir together torn bread and remaining 2 tablespoons mayonnaise. Top spread with bread mixture, dividing evenly. Bake on a baking sheet until golden brown and bubbling, about 25 minutes. Serve immediately with vegetables.
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- In a stand mixer combine the cream cheese, 2 cups grated cheddar and mayonnaise. Mix until well incorporated. Stir in the chopped pimento, green onion, salt, pepper, paprika, and hot sauce. Mix until well incorporated.
- Spray an oven safe dish with cooking spray. Place the pimento cheese dip mixture in the dish. Top with a tablespoon of shredded cheddar. Bake at 400 degrees Fahrenheit for 20 minutes until golden and bubbly. Serve with crusty bread, crackers, or chips!
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