Velveeta Pimento Cheese Spread Recipes

HOMEMADE PIMENTO CHEESE SPREAD

Steps:

• First thing to do is boil the eggs and drain the pimentoes, set aside.
• While the eggs are boiling, get a nice large bowl out with a tight lid.
• Once eggs are cooling in cold water, get out small saucepan and mix, beaten egg, vinegar, & sugar. You will cook this on med. heat until thick. It will smell at first and then thicken quickly. Once done, place half into large bowl and set the rest aside.
• Once boiled eggs are cool, peel and chop fine. I use a processor but watch closely so they don't over-blend to mush. You want it to be a slight bit chunky. Add half to the bowl, don't mix.
• In a microwave safe dish, place chunks of half of the Velveeta around the outer part of the bowl and melt in microwave stirring once or twice until melted, but not burnt. It's okay not to melt 100%, you can stir it and the heat alone will melt the rest. Scoop into the bowl and stir slightly. Be sure to get the sauce underneath into the cheese.
• Add the remaining eggs, don't mix.
• Melt the other half of the Velveeta. Add to bowl.
• Add remaining sauce and pimentoes, mix well.
• Once all is together add the mayo or salad dressing. Mix in well.
• If it hasn't cooled a bit by now, let cool enough to refrigerate.
• Don't worry if it gets bubbles or gets a little moisture on top of the spread, this is normal. Just re-stir if needed.
• The sauce that you have added will keep this spread "spreadable" the entire time you have it.
• Enjoy on crackers or celery.
• NOTE: If you need to cut this recipe in half, use 3 hard boiled eggs. It's best to have a bit extra. But, make all the sauce and use half. Throw the rest away. It is much easier to divide the sauce once it's made.

AUNT ERMA LEE'S SMOOTH AND CREAMY PIMENTO CHEESE

Steps:

• Combine cheese food, pimento peppers, tarragon vinegar, mayonnaise, butter, and sugar in a large saucepan or Dutch oven over low-heat; cook, stirring occasionally, until the cheese and butter are melted completely, about 20 minutes.
• Pour mixture into sealable containers and refrigerate at least 4 hours before serving.

PIMENTO CHEESE SPREAD (MY MOM'S RECIPE)

Steps:

• Grind or mash Velveeta and pimiento.
• Add other ingredients and mix well.
• Serve with crackers or as my family does-- spread on bread as a sandwich.

PIMENTO CHEESE

Steps:

• 1. NOTE: I believe in the old saying, "If it ain't broke, don't fix it," so I stick to the basics on this recipe and I don't add a lot of extra ingredients. Put the whole package (whether making the 1 lb. or the 2 lb.) of velveeta in the freezer for about 10-15 minutes. Don't leave it too long or the paper will begin to stick to the cheese and you will have to peel it off, leave it just long enough for it to grate well. Grate on side with the larger grating holes. Add drained pimentos, sweetner and mayo. Mix well, add more mayo if needed. Serve with fresh loaf bread or on a cracker. (It's really good with a fresh garden tomato on the sandwich, too.)

TOM'S SWEET PIMENTO CHEESE

Steps:

• Beat the cream cheese and Cheddar cheese together with an electric mixer in a large bowl until light and fluffy. Beat in the salad dressing, garlic salt, sugar, and pickle juice, scraping down the sides of the mixing bowl. Stir in the pickle relish and pimentos. Refrigerate for at least one hour before serving.

VELVEETA PIMENTO CHEESE SPREAD

Steps:

• 1. Grate the Velveeta Cheese in a medium bowl
• 2. Add the pimento (I do puree it for my children)
• 3. Add the cheese,mayonnaise,pimento and juice, stirring to mix it thoroughly. Add Natures Seasoning and sugar to taste.
• 4. Spread on bread for a sandwich or use on crackers or celery. My kids add potato chips to their sandwich, either way I hope you enjoy it as much as we do.