Delipimentocheeseplus Recipes

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PIMENTO CHEESE THREE WAYS



Pimento Cheese Three Ways image

Provided by Damaris Phillips

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

12 ounces mayonnaise
6 ounces cream cheese, softened
1 1/2 pounds extra-sharp Cheddar, grated
Kosher salt and freshly ground black pepper
Crackers, for serving
4 ounces shishito peppers
2 teaspoons vegetable oil
1 tablespoon sesame oil
Kosher salt and freshly ground black pepper
2 tablespoons black sesame seeds
1 jarred piquillo pepper, chopped
1/4 cup chopped pickled banana peppers
10 dill pickle slices, chopped
Kosher salt and freshly ground black pepper
1 roasted red pepper, seeded and diced

Steps:

  • For the cheese base: Beat the mayonnaise and cream cheese in the bowl of a stand mixer. Stir in the Cheddar by hand until well combined. Taste and season with salt and pepper. Divide the mixture among three bowls.
  • For the shishito pepper: Preheat the oven to 500 degrees F. Place a 10-inch cast-iron skillet in the oven to heat up.
  • Toss the shishitos with the vegetable oil. Very carefully remove the skillet from the oven and add the peppers. Return to the oven and cook until the skins start to color on the bottom, about 3 minutes. Stir and continue to cook until the skins are golden and blistered in spots, about 3 more minutes. Remove from the oven and let cool, then seed and chop.
  • Fold the shishitos and sesame oil into the first bowl of cheese base; stir gently to combine. Season with salt and pepper, and garnish with the sesame seeds.
  • For the pickled pimento: In the second bowl, fold the piquillos, banana peppers and dill pickles into the base. Taste and adjust the seasoning.
  • For the roasted red pepper: In the third bowl, fold the red peppers into the base; stir gently to combine.

JALAPENO PIMENTO CHEESE



Jalapeno Pimento Cheese image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 55m

Yield 10 to 12 servings

Number Of Ingredients 14

4 ounces cream cheese, softened
1/2 cup mayonnaise
2 tablespoons adobo sauce from canned chipotles
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Pinch of cayenne or dash of hot sauce
Pinch kosher salt
2 cups grated sharp Cheddar
2 cups grated smoked Gouda
4 ounces sliced pimentos
1/2 cup jarred sliced jalapenos, finely chopped
2 teaspoons chopped fresh dill
Crackers, for serving
1 cup Castelvetrano olives, for serving

Steps:

  • Combine the cream cheese, mayonnaise, adobo sauce, Dijon mustard, black pepper, cayenne or hot sauce and salt in the bowl of a food processor. Process until combined. Add almost all of the Cheddar and Gouda, reserving about 2 tablespoons of each in a bowl, and pulse until well combined again. Add the contents of the blender to the reserved cheese and stir to combine. Fold in the pimentos, jalapenos and dill, then chill before serving.
  • Serve as a dip with crackers and olives.

PIMIENTO CHEESE DIP



Pimiento Cheese Dip image

Provided by Valerie Bertinelli

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups freshly grated sharp Cheddar
8 ounces cream cheese, at room temperature
4 ounces diced pimientos, drained
1/4 cup mayonnaise
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
Kosher salt
1 teaspoon chopped fresh chives
Crackers and assorted crudités, for serving

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.

PIMENTO CHEESE



Pimento Cheese image

Provided by Damaris Phillips

Categories     appetizer

Time 15m

Yield About 2 1/2 cups

Number Of Ingredients 6

1 baguette
4 ounces cream cheese, softened
2 ounces (1/4 cup) mayonnaise (Duke's is my favorite!)
8 ounces sharp white Cheddar cheese, shredded
4 ounces (1/2 cup) diced jarred pimento or roasted red peppers (see Cook's Notes for homemade)
Salt and pepper, to taste

Steps:

  • Preheat the oven to 350 degrees F. Place the baguette on a wire rack set over a baking sheet. Bake until the bread is just warm and toasted, 8 to 10 minutes.
  • Meanwhile, place the cream cheese and mayonnaise into a large mixing bowl and stir with a rubber spatula until thoroughly combined. Add the Cheddar cheese. Mix until combined, then stir in the pimentos or bell peppers (add them last so they don't get too beat up). Season to taste with salt and pepper.
  • Cook's Notes: Okay, so this recipe is pretty simple, right? And now you want to experiment and make it your own... Do you have a certain type of cheese you love? Feel free to substitute another type of cheese in for additional flavor. For example, substitute 2 ounces of blue cheese in for 2 ounces of the sharp white Cheddar cheese.
  • Feel like adding a little kick to your pimento cheese? Substitute another pepper or flavor in for the 2 ounces of pimentos. For example, I've tried Asian chili garlic sauce, kimchi, banana peppers, jalapenos, or grated horseradish.
  • To roast a red bell pepper, drizzle it with 1 teaspoon vegetable oil and place on a baking sheet. Bake in a 500 degrees F (260 degrees F) oven until the skin is charred, about 40 minutes, turning it halfway through to ensure even roasting. Remove it from the oven and immediately wrap the entire pepper in plastic wrap. Let it steam for 30 minutes. When it is cool to the touch, remove the skin with the back of a butter knife. Remove the stem, seeds and membrane. And that's all there is to it! It is a little more effort than buying jarred roasted peppers, but worth the work.

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