Worlds Best Pimiento Cheese Recipes

PIMENTO CHEESE

Steps:

• In a large mixing bowl or the bowl of your stand mixer, combine the cheddar, cream cheese, pimento peppers, mayonnaise, garlic powder, onion powder, cayenne pepper and jalapeño (if using), and several twists of black pepper.
• Beat the mixture together with a hand mixer, your stand mixer, or by hand with a sturdy wooden spoon or spatula. Beat until the mixture is thoroughly combined.
• Taste, and add more black pepper if desired, and/or salt for more overall flavor (I usually add a pinch of two). If you'd like your pimento cheese to have more of a kick, add another pinch of cayenne. Blend again.
• Transfer the mixture to a smaller serving bowl. Serve your pimento cheese immediately, or chill it in the refrigerator for up to 1 week. Pimento cheese hardens as it cools; let it rest for 30 minutes at room temperature to soften.

PIMIENTO CHEESE

Steps:

• Beat 4 ounces softened cream cheese, 1/2 cup mayonnaise, 1 tablespoon each dijon mustard and adobo sauce (from canned chipotle peppers) and 1/2 teaspoon pepper with a mixer until totally combined. Add 8 ounces each grated sharp cheddar and Monterey jack and gently mix until combined. Stir in one 4-ounce jar sliced pimientos (drained) and 2 tablespoons chopped dill with a rubber spatula. Refrigerate at least 2 hours before serving.

SOUTHERN PIMENTO CHEESE

Steps:

• Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.

WORLD'S BEST PIMENTO CHEESE

Steps:

• Puree till smooth in processor the mayo, cream cheese, garlic, parsley and sauces.
• Turn into bowl.
• now, in food processor, process just till coursely chopped, 1 cup pecans; add pecans and pimentos, with juice, to mayo mixture.
• Now grate cheese in food processor Put into bowl with remaining ingredients.
• Stir well to combine.
• Let stand, refrigerated, at least 1 hour.
• Even better the next day.

WORLD'S BEST PIMIENTO CHEESE

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.

PIMIENTO CHEESE

Steps:

• Combine pimientos, mayonnaise, garlic, lemon juice, dry mustard, Worcestershire sauce, and red pepper in a medium bowl. Beat with a wooden spoon or an electric mixer at medium speed until blended.
• Add grated cheese and beat until the consistency of cottage cheese.

EASY PIMIENTO CHEESE

Steps:

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

WORLD'S BEST PIMENTO CHEESE

Steps:

• Purée till smooth in processor the mayonnaise, cream cheese, garlic, parsley, and sauces. Turn into a bowl. Now, in food processor, process just till coarsely chopped 1 cup pecans; add pecans and pimentos, with juice, to mayonnaise mixture. Now grate in food processor 12 ounces extra-sharp Cheddar cheese. Turn into bowl with remaining ingredients. Stir well to combine. Let stand, refrigerated, at least 1 hour. Even better the next day.