Pimiento Cheese Crackers Recipes
PIMIENTO CHEESE CRACKERS
This dough can be formed into a log and stashed in the freezer so it's on hand for whenever you just happen to need a party appetizer. Let thaw in the fridge overnight before slicing.
Provided by Andy Baraghani
Categories Bon Appétit Hors D'Oeuvre Appetizer Cheese Cheddar Bell Pepper Bake Sesame Peanut Free Vegetarian New Year's Eve Cocktail Party Holiday 2018
Yield 8 servings
Number Of Ingredients 7
Steps:
- Pulse cheese, flour, salt, and cayenne in a food processor to combine (4-6 pulses should do it). Add pimiento peppers and pulse until mixture turns orange (another 2 or 3 pulses). Add butter and pulse until largest pieces are about the size of a pea (4-6 pulses). Drizzle in 2 Tbsp. ice water and pulse 2 or 3 more times. Dough should stick together when squeezed in your hand. If not, pulse in another tablespoonful of ice water.
- Transfer dough to a work surface and form into a tightly packed 2"-diameter log. Gently sprinkle sesame seeds over surface and roll log over sesame seeds, pressing them into dough to adhere, until completely coated. Discard any sesame seeds that don't stick. Wrap dough in plastic and chill at least 4 hours and up to 2 days before rolling out.
- Place a rack in the middle of oven; preheat to 350°F. Unwrap dough and using a sharp knife, slice into thin rounds; aim for 1/8"-1/4" thick. Transfer rounds to a parchment-lined baking sheet, spacing about 1" apart (they won't all fit in one batch). Prick each cracker 3-4 times with a fork to keep them from puffing up and bake, rotating baking sheet front to back halfway through, until tops and edges are golden, 25-30 minutes. Let cool on baking sheet; crackers will crisp as they cool. Repeat with remaining rounds and a fresh parchment-lined baking sheet.
PIMENTO CHEESE AND CRACKERS
Set out this classic Southern cheese spread as an easy starter for any meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- Process cream cheese, cheddar, pimentos, and Tabasco in a food processor until coarsely pureed. Transfer to a bowl. Season with salt and pepper. Serve with crackers.
PIMENTO CHEESE AND CRACKERS
Actually this cheese can be served a number of different ways, I like to serve it on crackers with a sliced olive on top, this cheese is best prepared a day in advance and refigerated to allow the flavors to blend. This will be the first to vanish at your get together lol!
Provided by Kittencalrecipezazz
Categories Spreads
Time 5h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl mix all ingredients together.
- Adjust hot sauce to taste.
- Cover and chill for a minumum of 5 hours or overnight.
- Spoon on crackers as desired.
- Top each cracker with a sliced olive.
Nutrition Facts : Calories 194.6, Fat 16.9, SaturatedFat 8.3, Cholesterol 41.7, Sodium 279.1, Carbohydrate 4.7, Fiber 0.1, Sugar 1.3, Protein 6.6
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.
HORSERADISH-PIMIENTO CHEESE
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
Steps:
- Stir together cheddar, pimiento, mayonnaise, horseradish, and sliced scallion. Serve with crackers.
GRANDMA KNOWLTON'S PIMIENTO CHEESE
Provided by Grandma Knowlton
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Mix first 5 ingredients in medium bowl. Mash with fork to blend well. Season with salt and pepper. Cover; chill until cold, at least 2 hours and up to 3 days. Serve pimiento cheese with celery sticks and Ritz crackers, or, if desired, spread between 2 slices of white bread and cut diagonally to make 4 sandwich triangles.
PIMIENTO-CHEESE BREAKFAST CASSEROLE
Made easy with refrigerated hash brown potatoes, this breakfast casserole gets its touch of heat from a homemade pimiento cheese that's irresistibly good.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In large bowl, beat cheese, mayonnaise, pimiento peppers, green chiles, green onions, jalapeño chiles, Worcestershire sauce and ground red pepper with electric mixer on medium speed 1 to 2 minutes or until creamy.
- In another large bowl, beat eggs with whisk; stir in cheese mixture. Add potatoes and ham to bowl; stir until well mixed. Transfer mixture to baking dish.
- Bake 43 to 48 minutes or until edges are golden brown and center is set. Let stand 15 minutes; top with parsley before serving.
Nutrition Facts : Calories 280, Carbohydrate 5 g, Cholesterol 280 mg, Fiber 2 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 3 g, TransFat 0 g
PIMIENTO CHEESE
This is the ultimate pimiento cheese recipe. What makes this pimiento cheese better than average? Besides not using cream cheese, which is something the southern-raised experts in our test kitchens felt strongly about, this recipe calls for beating the cheese mixture to make it smoother and more spreadable. According to them, it's hard to beat too long. Combine that technique with a little extra prep-grating your own cheese makes all the difference here-and a few non-traditional ingredients-soy sauce, pickled jalapeño peppers and Dijon really amp up the flavor. This pimiento cheese isn't just cheesy and creamy, it's also slightly spicy, deeply savory and a tiny bit tangy. With so much going on, this totally nontraditional, but absolutely irresistible take on pimiento cheese is a must try!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 16
Number Of Ingredients 11
Steps:
- In large bowl, place mayonnaise, pickled jalapeño juice, mustard, soy sauce and lemon juice. Beat with electric mixer on low speed 5 to 10 seconds to combine.
- Add cheeses; beat on medium speed 15 to 30 seconds to combine. Scrape bowl, then beat on medium speed 2 to 4 minutes longer or until cheese mixture is creamy and spreadable.
- Stir pimientos, onions and jalapeños into cheese mixture, until just combined. Serve with crackers.
Nutrition Facts : Calories 240, Carbohydrate 2 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 8 g, SaturatedFat 8 g, ServingSize About 1/4 Cup, Sodium 500 mg, Sugar 0 g, TransFat 0 g
EASY PIMIENTO CHEESE
Every good Southerner has their own easy pimiento cheese recipe. It's wonderful on crackers, in a sandwich with a fresh summer tomato, inside a grilled cheese sandwich or plain with some crackers. -Josh Carter, Birmingham, Alabama
Provided by Taste of Home
Time 15m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine first 5 ingredients. Add cheeses and stir to combine. Refrigerate, covered, at least 1 hour.
Nutrition Facts : Calories 238 calories, Fat 23g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 286mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
PIMIENTO AND CHEESE SPREAD
This pimiento and cheese spread is a spicy, modern version of my mother's delicious recipe. Serve it stuffed in celery or spread on crackers or a sandwich. -Elizabeth Hester, Elizabethtown, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-3/4 cups.
Number Of Ingredients 9
Steps:
- Shred cheese; transfer to a large bowl. Add cream cheese, Worcestershire sauce, vinegar, pepper, garlic powder and cayenne; beat on low speed until blended. Drain pimientos, reserving 2 tablespoons juice. Stir in pimientos and reserved juice. Serve with crackers and vegetables.
Nutrition Facts : Calories 90 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 150mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
PIMIENTO CHEESE AND TOMATO BITES
To make this even easier, we set a bowl of the pimiento cheese on a platter with crackers, cherry tomatoes, cut-up veggies, and a spoon, and let guests help themselves.
Provided by thehungryscientist
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 20m
Yield 30
Number Of Ingredients 15
Steps:
- Stir together cream cheese, mayonnaise, onion, Worcestershire, lemon juice, dried mustard, hot sauce, sugar, kosher salt, and pepper in a bowl. Fold in diced pimiento and cheeses. Spread 1 tablespoon cheese mixture onto each cracker. Top with cherry tomato halves.
Nutrition Facts : Calories 70.6 calories, Carbohydrate 3.2 g, Cholesterol 10.7 mg, Fat 5.6 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 2.3 g, Sodium 111.3 mg, Sugar 0.5 g
WORLD'S BEST PIMIENTO CHEESE
Found this in a local publication and made it three times over the holidays - was asked for the recipe many times. It's easy to double, and is great served with crackers.
Provided by Musical Joy
Categories Spreads
Time 10m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine mayonnaise, cream cheese, garlic, parsley and Tabasco (by hand or in food processor) until smooth.
- Add undrained pimientos, cheese and pecans; mix well.
- Cover with plastic wrap and refrigerate at least 4 hours to overnight to allow the flavors to blend.
Nutrition Facts : Calories 166.4, Fat 15, SaturatedFat 6.1, Cholesterol 29.1, Sodium 176.8, Carbohydrate 2.6, Fiber 0.8, Sugar 0.9, Protein 6.3
More about "pimiento cheese crackers recipes"
PIMIENTO CHEESE CRACKERS RECIPE | BON APPéTIT
From bonappetit.com
3.7/5 (22)Estimated Reading Time 8 minsServings 8
- Pulse cheese, flour, salt, and cayenne in a food processor to combine (4–6 pulses should do it). Add pimiento peppers and pulse until mixture turns orange (another 2 or 3 pulses). Add butter and pulse until largest pieces are about the size of a pea (4–6 pulses). Drizzle in 2 Tbsp. ice water and pulse 2 or 3 more times. Dough should stick together when squeezed in your hand. If not, pulse in another tablespoonful of ice water.
- Transfer dough to a work surface and form into a tightly packed 2"-diameter log. Gently sprinkle sesame seeds over surface and roll log over sesame seeds, pressing them into dough to adhere, until completely coated. Discard any sesame seeds that don’t stick. Wrap dough in plastic and chill at least 4 hours and up to 2 days before rolling out.
- Place a rack in the middle of oven; preheat to 350°. Unwrap dough and using a sharp knife, slice into thin rounds; aim for ⅛"–¼" thick. Transfer rounds to a parchment-lined baking sheet, spacing about 1" apart (they won’t all fit in one batch). Prick each cracker 3–4 times with a fork to keep them from puffing up and bake, rotating baking sheet front to back halfway through, until tops and edges are golden, 25–30 minutes. Let cool on baking sheet; crackers will crisp as they cool. Repeat with remaining rounds and a fresh parchment-lined baking sheet.
PIMIENTO CHEESE CRACKERS RECIPE | MYRECIPES
From myrecipes.com
- Leave your pimiento cheese spread at room temp for about 30-60 minutes, so that it is soft and room temperature. Put it in your stand mixer or a bowl. Add ¾ of the flour. Mix with the paddle attachment or an electric mixer (or your clean hands) until a cohesive dough forms, adding more flour as needed. You want a dough the consistency of shortbread cookie dough, you should be able to form it into a log easily, without it sagging or crumbling. If your dough is too crumbly, add a teaspoon of mayonnaise at a time until it comes together. If it is too soft, add flour one tablespoon at a time. This is all about feel!
- Roll the dough into logs the thickness you would like the crackers. If you want little snacky ones, about an inch thick, wider ones up to two inches. Roll the log(s) into plastic wrap and stash in the fridge for a minimum of an hour or up to three days.
- To bake: Preheat oven to 400 and put the rack in the bottom third of the oven. Line a sheet pan with parchment paper. If you are using a garnish, spread a layer in a rimmed baking sheet or roasting pan. Roll the chilled logs firmly in the garnish so that it sticks, and to get the log as round as possible. Slice about 1/8-1/4 inch thick depending on how thick you like your crackers. Arrange about one inch apart on the baking sheet and bake for 15-20 minutes until they are lightly golden on the edges and the bottoms have browned, pick one up and check, if the bottom is nicely golden brown they are done. Keep an eye on them the last 3 minutes or so just to check for burning.
- Let cool completely on a rack on the pan, then eat or store in an airtight container at room temp for up to a week or in a freezer bag in the freezer for up to three months. If once thawed out of the freezer they feel soft, you can re-crisp on a parchment lined sheet pan at 350 for about 5-8 minutes.
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