New Age Pimento Cheese With Chives Recipes

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PIMIENTO CHEESE SPREAD



Pimiento Cheese Spread image

Provided by Trisha Yearwood

Categories     appetizer

Time 10m

Yield 4 cups

Number Of Ingredients 4

Two 7-ounce jars canned, sliced pimientos, drained
Three 10-ounce bricks sharp Cheddar, finely grated
1 cup mayonnaise
White sandwich bread

Steps:

  • Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.

EASY PIMENTO CHEESE



Easy Pimento Cheese image

Provided by Sunny Anderson

Categories     appetizer

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 10

1/2 pound Cheddar cheese, shredded (recommended: Colby)
1/2 pound Pepper Jack cheese, shredded
One 4-ounce jar diced pimentos, plus 2 tablespoons juice
1/2 red onion, diced
1 cup mayonnaise
3 cloves garlic, finely minced
1 teaspoon hot smoked paprika
1/2 teaspoon ground celery seed
Salt and freshly ground black pepper
1 loaf white sandwich bread, sliced into diagonal pieces

Steps:

  • In a medium bowl, combine cheeses, pimentos and pimento juice, onion, mayonnaise, garlic, paprika, and celery seed. Mix well and season with salt and pepper, to taste. Refrigerate until ready to serve. Transfer the cheese spread to a serving bowl and serve with the bread.

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

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

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

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

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