Old Fashioned Pimiento Cheese Spread Recipes
SOUTHERN PIMIENTO CHEESE SPREAD
A classic southern comfort food, this spread is used as an appetizer with crackers, corn chips or celery. It is also smeared between two slices of white bread for sandwiches and as a topping for hamburgers and hot dogs. -Eileen Balmer, South Bend, Indiana.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/4 cups.
Number Of Ingredients 4
Steps:
- Combine cheese, pimientos and mayonnaise. Refrigerate for at least 1 hour. Serve with crackers.
Nutrition Facts : Calories 116 calories, Fat 11g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 144mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
HOMEMADE PIMENTO CHEESE RECIPE
This is the BEST homemade pimento cheese. Make this classic southern recipe with just just 6 simple ingredients plus salt and pepper and can be whipped up in as little as 15 minutes. Keep the recipe handy because anyone and everyone that tries it will be asking for it!
Provided by Kimber
Categories Appetizer
Time 15m
Number Of Ingredients 8
Steps:
- Combine all ingredients in a mixing bowl. With an electric mixer mix the cheese on low to combine and then on high for 1 minute.
- Place the cheese in an airtight container and refrigerate for at least two hours so the flavors can meld.
- Serve with crackers, chips, as a sandwich, or on veggies. Enjoy!
Nutrition Facts : ServingSize 0.25 cup, Calories 219 kcal, Sugar 1 g, Sodium 349 mg, Carbohydrate 1 g, Protein 11 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 57 mg
OLD FASHIONED PIMIENTO CHEESE
The old fashioned flavor of this sandwich spread comes from Velvetta Cheese. My mother was from the South and made it for me and my sister and brothers all the time. My children grew up in Calif and when I made it for them, they said the kids at school laughed at them! The other children had never heard of it! So I didn't pack it...
Provided by Elizabeth Sharp
Categories Spreads
Time 15m
Number Of Ingredients 5
Steps:
- 1. Grate chilled Velvetta in a large bowl
- 2. Add the Pimientos and the Dill Salad Cubes (you can use relish as well or substitute sweet pickle relish if you prefer) Moisten with enough Mayonnaise to make spreading consistency for sandwiches. Salt and Pepper to taste. Stir well.
- 3. Refrigerate. It is best if it sits in the refrigerator over night so flavors mingle well.
OLD-FASHIONED PIMIENTO CHEESE SPREAD
Old-fashioned pimiento cheese for old-fashioned times, i.e., summertime family reunions, "supper on the ground," lots of kids, watermelon and home-made ice cream. (At least that's the way it was for us.)
Provided by JC in Texas
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Blend ingredients well and serve on pupernickel or your favorite bread. Change the amounts to your taste. This is was made to be kid-friendly -- and is also a much smaller version than it use to be.
PIMIENTO CHEESE SPREAD
Steps:
- Puree 1/3 cup sliced pimientos (drained) in a blender or food processor until smooth. Transfer to a large bowl. Add 3 cups finely grated sharp cheddar and beat with a mixer until combined. Beat in 1/4 cup mayonnaise.
PIMIENTO CHEESE SPREAD
Variation of similar recipes on this site. Just wanted to record the changes and add to my cookbook.
Provided by PeelMeAGrape
Categories Spreads
Time 10m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Cream together cream cheese, mayo, sour cream.
- Blend in spices, Worcestershire sauce, and hot sauce.
- Stir in cheeses, pimientos, black pepper and beat until creamy and combined. A hand mixer works well for this.
- Cover and refrigerate for about and hour.
- Serve with crackers and celery sticks.
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- In a medium bowl, whip the cream cheese using a hand mixer until light and fluffy. Add the cheddar, colby jack, mayonnaise, cayenne, garlic powder, salt and pepper and continue mixing on medium speed until well blended. Add the pimentos and mix to combine.
- Transfer to an airtight container and store in the refrigerator until ready to use. The spread will last up to 3 months in the refrigerator.
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- In a small saucepan, beat the eggs with a whisk. Add in the sugar and vinegar mixing well. Over medium heat, stirring constantly, cook the egg mixture until it thickens, about 5-7 minutes.
- Meanwhile place the cubed velveeta into microwave safe bowl. Heat in the microwave until melted and smooth, about 5-7 minutes set at 50% power.
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