Magnolia Pimento Cheese Recipes

PIMIENTO CHEESE

Pimiento Cheese image

This Southern staple is easy to make and incredibly addictive!

Provided by 11 Magnolia Lane

Number Of Ingredients 9

Ingredients

16 oz high quality extra sharp cheddar cheese ((buy a block and grate by hand))
4 oz cream cheese ((cubed))
4 oz jar of pimientos (with the oil they're packed in)
1/2 c mayo ((we prefer Duke's))
1/4 t onion powder
1/4 t pepper
1 clove garlic, minced
1/2 jalapeño pepper, seeds removed, finely minced
pinch red pepper flakes

Steps:

Grate cheddar and cube cream cheese.
Put all ingredients into bowl of stand mixer, and using paddle attachment, mix until well combined.
Add a little more mayo if you like your cheese creamier/wetter. Adjust seasonings based on taste and heat preference.
Optional: add 1-2 T. of crumbled bleu cheese.
Store in refrigerator.

PIMENTO CHEESE RECIPE LIKE MAGNOLIA RESTAURANT IN CHARLESTON

Pimento Cheese Recipe Like Magnolia Restaurant in Charleston image

Saw this made on food network, had to go online and think I found a pretty exact recipe;. Putting it here for safekeeping. Looks really yummy.

Provided by -Mary-

Categories Spreads

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

5 large roasted red peppers, finely chopped
1 cup stuffed green olive, finely chopped
1 1/4 lbs cheddar cheese, grated (vermont sharp white cheddar)
1/4 cup parmesan cheese, freshly grated
1/4 cup mayonnaise
1 tablespoon chopped fresh parsley
1/2 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper (to taste)

Steps:

Preheat oven to 500 degrees.
Wash, drain and dry the peppers. Rub the peppers with olive oil by hand, just to coat them lightly. Place the peppers on a baking pan and roast on the top shelf of the 500 degree oven for about 25 minutes, turning once or twice. The skin should be well blistered and will be blackened in some places.
Remove the peppers from the oven. Place them in a small bowl and cover it tightly with plastic wrap. Let the peppers cool for 10 to 15 minutes. The skin will become loose and easy to peel the skin off of the peppers.
Remove the stems, cores and seeds. Do not rinse. At this point you may use the peppers in any manner that you would use pimientos.
Note: Thin peppers will have a shorter roasting time. Its prferrable to use fresh peppers that look very healthy and have good thick flesh.
Chop the roasted red peppers fine.
Combine all of the ingredients in a glass, crockery or stainless steel mixing bowl and mix well.
Season to taste with cayenne pepper.
Refrigerate until ready to serve.
Note: If you prefer a spicy version, add 1 Tablespoon sauteed minced jalapeno pepper and a few dashes of hot sauce.

Nutrition Facts : Calories 439.3, Fat 35.9, SaturatedFat 21.2, Cholesterol 105.6, Sodium 721.7, Carbohydrate 4, Fiber 0.1, Sugar 1.2, Protein 25.3

MAGNOLIA PIMENTO CHEESE

MAGNOLIA PIMENTO CHEESE image

Categories Cheese

Number Of Ingredients 9

Ingredients

2.5 cups jarred pimento peppersdraained
1 cup finely chopped pimento stuffed green olives
5 cups shredded sharp vermont cheddar cheese
1/4 cup grated Parmeson cheese
1/4 cup mayonaise
1 tablespoon parsley
1/2 teaspoon ground pepper
cayenne pepper to taste
flatbread for serving

Steps:

pulse peppers in food processor a few times move peppers to a large bowl and add the olives, cheddar and parmeson cheeses, mayonaise, parsley, black and cayenne peppers mix until fully incorprated

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