Pimiento Cheese Creamed Spinach Recipes

CHEESY CREAMED SPINACH

Steps:

• Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
• Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.

PIMIENTO-CHEESE CREAMED SPINACH

Steps:

• Preheat oven to 350 degrees. Drain spinach well, pressing between paper towels.
• Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add onion, and sauté 5 minutes or until tender. Add garlic, and sauté 1 minute; remove from heat.
• Stir cream cheese into onion mixture until melted and well blended. Stir in spinach, milk, and next 3 ingredients.
• Stir together egg, drained pimiento, and 1 1/2 cups cheese; stir egg mixture into spinach mixture. Spoon mixture into lightly greased (with cooking spray) ramekins, or a 2 quart baking dish; sprinkle with salt and pepper.
• Toss together panko, 2 tablespoons melted butter, and remaining 1/2 cup cheddar cheese; sprinkle over spinach mixture.
• Bake at 350 for 50 minutes or until bubbly and golden.

PEPPERCORN-CRUSTED STEAK WITH PIMIENTO CREAMED SPINACH

Steps:

• Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the garlic and cook for 30 seconds.
• Add the spinach to the skillet in handfuls, stirring after each addition. Cook until all the spinach is wilted, about 12 minutes. Push the spinach to one side of the skillet. Add the cream cheese and heavy cream to the other side and smash it until mostly melted, about 2 minutes. Add the pimientos and stir into the spinach. Stir in 1/4 teaspoon salt, a few grinds of pepper and the nutmeg. Keep warm.
• Put the peppercorns and sugar in a resealable plastic bag and crush using a rolling pin or skillet. Sprinkle the steaks with the remaining teaspoon salt, then coat both sides with the peppercorn mixture, pressing to adhere.
• Heat a large cast-iron skillet over high heat. Swirl the olive oil in the skillet. Add the steaks and cook until well browned and cooked to your desired temperature, about 6 minutes per side for medium-rare.
• Transfer the steaks to a cutting board and let rest 10 minutes. Thinly slice the steaks against the grain and serve with the creamed spinach.

PIMIENTO CHEESE DIP

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.

PIMIENTO CHEESE

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.

EASY PIMIENTO CHEESE

Steps:

• In a large bowl, combine first 5 ingredients. Add cheeses and stir to combine. Refrigerate, covered, at least 1 hour.