Incrediblepimentocheese Recipes

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INCREDIBLE PIMENTO CHEESE



Incredible Pimento Cheese image

Our favorite, from Southern Living Homestyle cooking 2002. This makes a lot, I often half the recipe. It freezes well for up to a month. I usually double the pimento. My mom makes it with light velvetta, reduced fat cheeses, lite mayo and splenda and it is still really good.

Provided by HeidiSue

Categories     Spreads

Time 20m

Yield 8 cups

Number Of Ingredients 8

16 ounces loaf cheese spread, cubed
4 cups shredded mild cheddar cheese
4 cups shredded sharp cheddar cheese
2 cups mayonnaise
2 (4 ounce) jars diced pimentos, drained
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Process half of all ingredients in a food processor until cheese mixture is blended.
  • Remove processed cheese mixture to a large bowl.
  • Repeat procedure with remaining half of all ingredients.
  • Serve with assorted crackers, or use as a sandwich spread.

Nutrition Facts : Calories 873.9, Fat 69.2, SaturatedFat 34.3, Cholesterol 165.1, Sodium 2190.2, Carbohydrate 26.6, Fiber 0.6, Sugar 9.9, Protein 38.3

WORLD'S BEST PIMENTO CHEESE



World's Best Pimento cheese image

Never liked pimento cheese until we ate it at Papa Robin's, a now-defunct restaurant in Jasper, Arkansas. This is a recreation of their marvelous pimento cheese.

Provided by Breanna Baylor

Categories     < 4 Hours

Time 1h30m

Yield 2 pints

Number Of Ingredients 9

4 tablespoons mayonnaise
1 (3 ounce) package softened cream cheese
3 cloves garlic
5 sprigs fresh parsley
3 dashes Pickapeppa Sauce
3 dashes Tabasco sauce
1 cup pecans
1 (5 ounce) jar diced pimentos, and all juice
12 ounces extra-sharp cheddar 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.

GREAT PIMENTO CHEESE



Great Pimento Cheese image

I guarantee this will be the best pimento cheese you have ever tasted. You should cover it and refrigerate for a few hours to let it set up, but I usually can't wait that long to eat it!

Provided by MICAHGIBSON

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 15m

Yield 16

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
¼ cup sour cream
¼ cup mayonnaise
¼ cup grated white onion
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
½ teaspoon garlic powder
salt and ground black pepper to taste
2 cups shredded Cheddar cheese

Steps:

  • Stir together the cream cheese, sour cream, and mayonnaise until smooth. Add the grated onion, the drained tomatoes with green chilies, garlic powder, salt, and pepper. Stir in the Cheddar cheese. Refrigerate until set, at least 2 hours.

Nutrition Facts : Calories 142.1 calories, Carbohydrate 1.7 g, Cholesterol 33.1 mg, Fat 13.1 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 6.9 g, Sodium 220.9 mg, Sugar 0.3 g

JOHN'S PIMENTO CHEESE SPREAD



John's Pimento Cheese Spread image

A friend of mine from work gave me this recipe. It is so easy and delicious and I don't usually like pimento cheese. Enjoy!

Provided by Rhonda Brock Fuller

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 2h10m

Yield 8

Number Of Ingredients 4

2 cups shredded Cheddar cheese
1 (4 ounce) jar chopped pimentos, drained
1 teaspoon garlic powder, or to taste
½ cup mayonnaise, or more if needed

Steps:

  • Stir together the Cheddar cheese, pimentos, and garlic powder. Stir in the mayonnaise a little at a time, until the spread reaches your desired consistency. Refrigerate for 2 hours to let the flavor develop.

Nutrition Facts : Calories 216.9 calories, Carbohydrate 1.8 g, Cholesterol 34.9 mg, Fat 20.3 g, Fiber 0.3 g, Protein 7.4 g, SaturatedFat 7.6 g, Sodium 255.6 mg, Sugar 0.8 g

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