Whistle Stop Cafe Pimento Cheese Recipes

PIMENTO CHEESE (NO MAYONNAISE)

Steps:

• Mix all ingredients very well. Note: For the best flavor, grate the cheddar just before you make the recipe. Store pimento cheese in an airtight container in the refrigerator.
• To make this into a hot dip, simply heat in a crock pot until bubbly.

HOMEMADE PIMENTO CHEESE

Steps:

• Mix well. Refrigerate an hour. Use for a spread on crackers or a sandwich.
• Refridgerate one hour.
• Serve on crackers or make a sandwich.

KIMCHI PIMENTO CHEESE

Steps:

• Beat the cream cheese in a mixer with the paddle attachment until smooth and slightly aerated.
• Meanwhile, squeeze the liquid out of the kimchi with your hands (or in a sieve with the back of a wooden spoon) and reserve it for the next step. Pulse the kimchi several times in a food processor, or chop it finely.
• In a separate bowl, whisk together the Tabasco, mayonnaise, vinegar, and 2 Tablespoons of the kimchi liquid.
• Using a rubber spatula, scrape down the sides of the bowl. Turn the mixer on to medium, add the cheddar, and mix for one minute, then stop, scrape again, and mix for another minute.
• Without stopping the mixer, drizzle the liquid ingredients into the cheese mixture and continue to mix until completely incorporated.
• Remove the bowl from the stand and fold in the pimentos and chopped kimchi.
• Cover and chill in the refrigerator for at least 12 hours.
• Allow to rest out of the refrigerator for an hour before serving.
• Serve with your favorite potato chips or chicharrones.