Best 4 Pimento Cheese Authentic Southern Style Recipes
**Pimento Cheese: A Southern Delight**
Pimento cheese, a delectable spread born in the heart of the American South, is a culinary treasure that has captivated taste buds for generations. This creamy, tangy, and oh-so-savory concoction, crafted from a harmonious blend of sharp cheddar cheese, mayonnaise, pimentos, and a symphony of seasonings, has earned its place as a Southern staple, gracing everything from sandwiches and crackers to celery sticks and vegetable platters. Join us on a journey through this iconic spread, exploring the secrets behind its irresistible charm and discovering a collection of recipes that showcase its versatility and boundless culinary possibilities.
SOUTHERN PIMENTO CHEESE
This wonderful version of pimento cheese can be used for grilled cheese sandwiches, as a spread for crackers, or served alongside your favorite fried green tomatoes.
Provided by QUEENREYNEY
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 10m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 207.8 calories, Carbohydrate 2.1 g, Cholesterol 44.2 mg, Fat 19.9 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 8.6 g, Sodium 229 mg, Sugar 0.5 g
SOUTHERN PIMIENTO CHEESE RECIPE
There's one remarkable spread that holds a treasured spot at every Southern table; the legendary pimiento cheese spread. It's a beloved, tried-and-true dish that everyone loves. Whip up a batch of this creamy cheese and stick it in the fridge until guests come over. Our recipe is pretty straight forward, we use two types of cheese: sharp cheddar and sharp white cheddar to create this colorful cheese concoction. But there is one thing that makes our pimiento cheese stand out: the addition of dill pickle juice. Don't knock it until you try it. This tangy addition will win over even the non-pickle eaters. It's important to use a high-quality mayonnaise to bind all of these ingredients together (our personal favorite is Duke's). This loveable spread comes together in just 10 short minutes. It's versatile enough to be served as an appetizer with crackers and celery or can be transformed into a creamy pimento cheese sandwich. The options are truly endless with this one-of-a-kind Southern Pimiento Cheese recipe.
Provided by Southern Living Editors
Time 1h10m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a medium bowl; stir to combine. Refrigerate for at least 1 hour. Stir again and add more mayonnaise if needed, as cheese will absorb mayonnaise during refrigeration. Add salt, pepper or cayenne if desired.
SOUTHERN PIMIENTO CHEESE SPREAD
A classic southern comfort food, this spread is used as an appetizer with crackers, corn chips or celery. It is also smeared between two slices of white bread for sandwiches and as a topping for hamburgers and hot dogs. -Eileen Balmer, South Bend, Indiana.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/4 cups.
Number Of Ingredients 4
Steps:
- Combine cheese, pimientos and mayonnaise. Refrigerate for at least 1 hour. Serve with crackers.
Nutrition Facts : Calories 116 calories, Fat 11g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 144mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
PIMENTO CHEESE, AUTHENTIC SOUTHERN STYLE
Growing up, all of the ladies in my Southern family used to make and serve it to us kids smushed between two slices of white bread. (Ritz Crackers were fancy and for company only.) My Mama & Papa (Grandparents) owned the largest catering business and several restaurants in Jacksonville, Florida. I called my Mom to get the exact recipe. I wanted the familiarity of fishing with a cane pole, cork bobbers and mushed bread for bait on Dunn's Creek in Palatka with dirty hands and a pimento cheese sandwich. It really is delicious.
Provided by SparkleKristy
Categories Lunch/Snacks
Time 30m
Yield 4 16oz jelly jars
Number Of Ingredients 6
Steps:
- Rough cut all blocks of cheese into chunks about the size of a 50 cent piece.
- In your food processor with the regular blade, chop the extra sharp cheddar. You may have to do this in batches so you don't get a big lump. Return any removed cheese to the processing bowl and add a couple dollops of mayo and one jar of very well drained pimentos and whir up until blended nicely.
- Scrape the sharp cheddar, mayonnaise and pimento mixture into a large bowl.
- Change your blade to the shredding blade. Shred both the Colby and the sharp cheddar in batches. Put in a separate bowl. (Again, batches will be necessary.).
- Add the shredded cheese to the whirred up cheese folding it in a little at a time. Alternating with dollops of mayo and more of the drained pimentos. Lastly, stir in a smidge of cayenne. You don't want it to be hot, just have personality.
- Don't over stir to mush, but make sure everything is well incorporated.
- Some notes:.
- **Yes, one could use Hellman's instead. But please, no Miracle Whip. Also, no low fat or light mayo. Your already eating a ton of cheese, that light mayo won't help you any.
- **Serve on very fresh white bread or Ritz Crackers if you are feeling fancy or are serving company. One piece of bread folded in half will transport you home, I'm sure. Yes, you could use anything else you like. It's great by the finger full, on hot dogs, hamburgers and crudités too.).
- **If you can't find the chopped pimentos. Go ahead and buy the fancy jarred red bell peppers, drain them well and chop / shred them in the food processor. They are the same thing, just more expensive.
- **This stays good in the refrigerator for up to a month. (If it lasts that long.) Even with mayo? Yes -- How long do you keep your mayonnaise jar in the fridge? Ya'll will know when it's gone bad; the green furry stuff will take over. If it has just a little though, you can scrape it off and its fine. (Now the Food Safety people may disagree with me here, but it never killed any of us, so it's up to you.)
- **This makes four (4) 16oz Ball jelly jars. Enough to keep and some to share.
- **Please, for the love of God above -- don't buy pre-shredded cheese. It is too expensive and has extra ingredients in it that keep the shreds separate. 1 cup by volume of shredded cheese is not the same as 8oz of weight. You could go ALLLLL authentic and grate by hand with a box grater and work off some of the calories you'll eat when tasting for perfection. It's tough though. Please, beg, borrow or all but steal to get a food processor for this one.
- **The mix of cheeses is as similar as you can get to the old government cheese from which this recipe was initially invented. We were just fortunate enough not to be on the list for those 10lb blocks of cheese, but one would find this mixture very similar.
- ** There is no cream cheese in this recipe. You get the creaminess from the way you process the extra sharp cheddar.
- **Fancy cheese is not necessary. Get generic, it's perfectly fine.
- **If you've ever had the kind in the jar and hated it, no worries. This is totally different. That other stuff is chemical in a jar.
- **Please, enjoy with your choice of a Mason jar of sweet tea, some very sweet red Kool-Aid or fruit punch Fla-Vor-Aid! I hope if your familar that it take you back. If it's new to you -- it can be a new tradition. It's like grilled cheese without the grill.
- Lip Smack -- ahhhhhhhhhhhhh!
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