MILLIONAIRE PIMENTO CHEESE WITH SEEDED SALTINES
Steps:
- Preheat the oven to 375 degrees F.
- Spread the crackers in an even layer on a large rimmed baking sheet. Brush with melted butter and sprinkle with the sesame and poppy seeds. Bake for about 5 minutes, until lightly browned.
- Meanwhile, in a large skillet, cook the bacon over medium-high heat until crisp. Drain on paper towels, and then finely chop.
- In a food processor, pulse the peppers once or twice to chop them. Add the cheese, garlic, hot sauce and 3/4 cup of the mayonnaise. Pulse until the mixture is well blended; add more mayonnaise if it is too thick. Scrape the pimento cheese into a bowl and fold in the chives, almonds and most of the bacon; season with salt. Garnish with more chives, almonds and the remaining bacon. Serve with the seeded saltines.
PIMENTO CHEESE THREE WAYS
Provided by Damaris Phillips
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the cheese base: Beat the mayonnaise and cream cheese in the bowl of a stand mixer. Stir in the Cheddar by hand until well combined. Taste and season with salt and pepper. Divide the mixture among three bowls.
- For the shishito pepper: Preheat the oven to 500 degrees F. Place a 10-inch cast-iron skillet in the oven to heat up.
- Toss the shishitos with the vegetable oil. Very carefully remove the skillet from the oven and add the peppers. Return to the oven and cook until the skins start to color on the bottom, about 3 minutes. Stir and continue to cook until the skins are golden and blistered in spots, about 3 more minutes. Remove from the oven and let cool, then seed and chop.
- Fold the shishitos and sesame oil into the first bowl of cheese base; stir gently to combine. Season with salt and pepper, and garnish with the sesame seeds.
- For the pickled pimento: In the second bowl, fold the piquillos, banana peppers and dill pickles into the base. Taste and adjust the seasoning.
- For the roasted red pepper: In the third bowl, fold the red peppers into the base; stir gently to combine.
GREAT PIMENTO CHEESE
I guarantee this will be the best pimento cheese you have ever tasted. You should cover it and refrigerate for a few hours to let it set up, but I usually can't wait that long to eat it!
Provided by MICAHGIBSON
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 15m
Yield 16
Number Of Ingredients 8
Steps:
- Stir together the cream cheese, sour cream, and mayonnaise until smooth. Add the grated onion, the drained tomatoes with green chilies, garlic powder, salt, and pepper. Stir in the Cheddar cheese. Refrigerate until set, at least 2 hours.
Nutrition Facts : Calories 142.1 calories, Carbohydrate 1.7 g, Cholesterol 33.1 mg, Fat 13.1 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 6.9 g, Sodium 220.9 mg, Sugar 0.3 g
TOM'S SWEET PIMENTO CHEESE
This pimento cheese is great as a sandwich, as a spread on crackers, or stuffed into celery. Our kids can't get enough of it. I like it best served as a sandwich with a big bowl of my homemade chili.
Provided by Tom Wyant
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Beat the cream cheese and Cheddar cheese together with an electric mixer in a large bowl until light and fluffy. Beat in the salad dressing, garlic salt, sugar, and pickle juice, scraping down the sides of the mixing bowl. Stir in the pickle relish and pimentos. Refrigerate for at least one hour before serving.
Nutrition Facts : Calories 339.3 calories, Carbohydrate 9.9 g, Cholesterol 80.5 mg, Fat 28 g, Fiber 0.4 g, Protein 12.9 g, SaturatedFat 15.6 g, Sodium 655 mg, Sugar 7.6 g
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