Celery Logs With Pimiento Cheese Recipes
PAULA DEEN'S PIMENTO CHEESE
This Southern classic is adapted from a recipe by Paula Deen, the television chef, cookbook author and restaurateur, but pimento cheese has long been indispensable for parties, gatherings and afternoon feasts. The heat from the garlic powder and grated onion cuts through the creaminess of the cheese and mayonnaise, and the pimentos give it an unforgettable punch. Serve it with celery, or spread on your favorite crackers or sandwich bread. It's a creamy, cheesy crowd-pleaser.
Provided by Julia Moskin
Categories breakfast, brunch, dinner, lunch, quick, condiments
Time 10m
Yield About 2 cups
Number Of Ingredients 8
Steps:
- Using an electric mixer, beat cream cheese until smooth and fluffy. Add remaining ingredients and beat until well blended. Add more mayonnaise as needed to make mixture hold together. Add salt and pepper to taste (it should be quite peppery) and use as a sandwich spread or a filling for celery sticks. Can be refrigerated up to 3 days.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 313 milligrams, Sugar 1 gram, TransFat 0 grams
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- Place the cheese, mayonnaise, seasoning mix and pimentos in the bowl of a food processor. Pulse a few times until well combined but still chunky, taking care not to overmix.
- Divide the cheese mixture between the celery (about 2 teaspoons per log), mounding it into the cavity. Serve cold.Tip: This pimiento cheese is also great spread between sliced bread and cut into small triangles for finger sandwiches.Tip: If you don’t have a food processor, you can mix the pimento cheese by hand, but it won’t be quite as spreadable.
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