Does anyone make their own "pimento cheese"?!
8-12 servings 3 cups 15 min 15 min prep
1 (3 ounce) package cream cheese, softened
1 cup grated sharp cheddar cheese
1 cup grated monterey jack cheese
1/2 cup mayonnaise
2-3 tablespoons pimientos, minced
1 teaspoon grated onions or equivalent dried onions
cracked black pepper
House Seasoning use 1/2 tsp
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Beat cream cheese until smooth and fluffy.
Add rest of the ingredientss and mix well
Answers: Bobby's Pimento Cheese
8-12 servings 3 cups 15 min 15 min prep
1 (3 ounce) package cream cheese, softened
1 cup grated sharp cheddar cheese
1 cup grated monterey jack cheese
1/2 cup mayonnaise
2-3 tablespoons pimientos, minced
1 teaspoon grated onions or equivalent dried onions
cracked black pepper
House Seasoning use 1/2 tsp
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Beat cream cheese until smooth and fluffy.
Add rest of the ingredientss and mix well
Yes! I make my own pimento cheese all the time. Basically I use whatever I have on hand. My favorite blend of hand shredded cheeses, cream cheese, and mayo.
For example, I would use 2 8 oz blocks of cheese, say a sharp cheddar and a monterey jack. I would shred them myself, one large shred, one small. I would then use about a 1/2 block of softened cream cheese. You can use regular or low fat. Your choice. Then a few heaping tablespoons of mayo. Enough just to make the pimento cheese a good consistency.
Now for the yummy part. You can buy chopped pimentos in the grocery store. BUT I like to use a jar of roasted red peppers. I just chop one or two and stir them in. You can add black pepper, cayenne pepper, garlic powder etc. whatever subtle seasoning you'd like to taste.
The pimento cheese in the store is usually super sweet. If you'd like to add a little sugar you can do that. I have found people RAVE about homemade pimento cheese. Its so much better than store bought!
There are exact recipes you can search online for, but its really a no brainer. Good luck and let me know how it goes.
I tried one time but it didn't come out right. I'm glad you asked cause it's one of my favorite toppings for wheat thins or celery. Now I'll be able to make it.
Yes, I make pimento cheese and other cheese spreads several times a year. Home made is terrific. Here's my basic formula:
1 8 oz block cream cheese (softened)
2 to 3 cups shredded cheese (cheddar, colby, whatever you like.
1/4 cup finely minced onion
1 jar pimento, or a large red bell pepper diced fine
1 small jalepeno chopped (only if you want heat)
Mayonnaise
salt and pepper to taste
honey or sweet pickle juice (optional)
Mix the cheeses and veggies in a large bowl.
Add enough Mayo to hold it all together. Start with 1/3 cup and add more to get the consistency you want.
Salt and pepper to taste.
If you want it sweet stir a little honey or pickle juice into the mayonnaise.
Let it chill for about an hour before serving.
I also make cheese and olive spreads, onion and bacon spreads etc. Once you get to playing around with the mayonnaise and cheese mixtures, you'll start developing your own favorite spreads. Good luck and have fun with it.
http://www.cooks.com/rec/search/0,1-0,pi...
http://www.cdkitchen.com/recipes/cat/155...
http://www.foodnetwork.com/food/my_recip...
here are some links to lots of recipes for pimento cheese.