Pimento Cheese And Crackers Recipes

PIMIENTO CHEESE CRACKERS

Steps:

• Pulse cheese, flour, salt, and cayenne in a food processor to combine (4-6 pulses should do it). Add pimiento peppers and pulse until mixture turns orange (another 2 or 3 pulses). Add butter and pulse until largest pieces are about the size of a pea (4-6 pulses). Drizzle in 2 Tbsp. ice water and pulse 2 or 3 more times. Dough should stick together when squeezed in your hand. If not, pulse in another tablespoonful of ice water.
• Transfer dough to a work surface and form into a tightly packed 2"-diameter log. Gently sprinkle sesame seeds over surface and roll log over sesame seeds, pressing them into dough to adhere, until completely coated. Discard any sesame seeds that don't stick. Wrap dough in plastic and chill at least 4 hours and up to 2 days before rolling out.
• Place a rack in the middle of oven; preheat to 350°F. Unwrap dough and using a sharp knife, slice into thin rounds; aim for 1/8"-1/4" thick. Transfer rounds to a parchment-lined baking sheet, spacing about 1" apart (they won't all fit in one batch). Prick each cracker 3-4 times with a fork to keep them from puffing up and bake, rotating baking sheet front to back halfway through, until tops and edges are golden, 25-30 minutes. Let cool on baking sheet; crackers will crisp as they cool. Repeat with remaining rounds and a fresh parchment-lined baking sheet.

PIMENTO CHEESE CRACKERS

Steps:

• Mix Pimento Cheese and Butter together until well combined.
• Fold in Flour and salt, gently kneed until dough forms.
• Roll dough into a log. (The diameter of the log will be the diameter of the crackers - I made mine about 1 ½ thick)
• Wrap in saran-wrap and place in the refrigerator for 1 hour.
• Preheat oven to 350.
• Line baking sheet with parchment paper. Slice log into ¼ inch rounds. Place on baking sheet about 1 inch apart.
• Bake for 20-22 minutes or until edges are just slightly browning.
• Cool crackers completely on the baking sheet. Remove and store in an airtight container for up to 5 days.

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.

PIMENTO CHEESE CRACKERS

Steps:

• Preheat the oven to 350 degrees
• Allow butter to soften to room temperature
• Mix together in a bowl butter and pimento cheese.
• Add the flour and salt, kneading with your hands until dough forms a soft ball. It will be crumbly at first but keep at it, it's worth it. If you want your crackers spicy add the jalapenos and cayenne pepper at this step.
• Place dough on a floured surface and roll out with a rolling pin to 1/4 inch thick. Cut dough into small squares and place on parchment lined cookie sheet.
• Place crackers on an ungreased cookie sheet with an inch between each piece of dough and bake at 350 degrees for 18 to 20 minutes or until lightly golden brown.
• Allow crackers to completely cool on the cookie sheet. Remove and serve or place in an airtight container. Keep in airtight container for up to a week.

WHITE CHEDDAR PIMENTO CHEESE RECIPE

Steps:

• In a large bowl, stir together, shredded white cheddar cheese, shredded Monterey Jack cheese, cooked bacon, diced pimentos, mayo, garlic salt, and Worcestershire sauce, stirring to combine.
• Season the cheese spread with pepper to taste.
• Place the pimento cheese in a serving bowl and serve crackers, cut veggies, or toasted bread rounds!

PIMENTO CHEESE AND CRACKERS

Steps:

• Process cream cheese, cheddar, pimentos, and Tabasco in a food processor until coarsely pureed. Transfer to a bowl. Season with salt and pepper. Serve with crackers.

PIMENTO CHEESE AND CRACKERS

Steps:

• In a bowl mix all ingredients together.
• Adjust hot sauce to taste.
• Cover and chill for a minumum of 5 hours or overnight.
• Spoon on crackers as desired.
• Top each cracker with a sliced olive.