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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (66g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 193 | ||
| Calories from Fat 142 | (73%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.8g | 24% | |
| Saturated Fat 8.4g | 42% | |
| Monounsaturated Fat 4.4g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 42mg | 14% | |
| Sodium 562mg | 23% | |
| Potassium 65mg | 1% | |
| Total Carbohydrate 3.6g | 1% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.8g | ||
| Protein 9.6g | 19% | |
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Drew's Homemade Pimiento Cheese - Spicy or Mild
By: BeachGirl
Apr 8, 2003
You'll never buy pimiento cheese again! If you want a milder version, omit the cayenne pepper. Everyone asks for this very easy recipe. Try this in a grilled cheese sandwich! YUM.
SERVES 6 , 1 1/2 cups cheese spread
Ingredients
- 2 cups grated sharp cheddar cheese (8 ounces)
- 1/4-1/2 cup mayonnaise (I use 1/4 cup)
- 1 (4 ounce) jar chopped pimiento, drained
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon red wine vinegar or distilled vinegar
Directions
1
Chop pimientos into small pieces, or pulse in a food processor.2
In small bowl, stir all ingredients until well mixed.3
OR put all ingredients into a food processor, and pulse until well-blended and pimientos are in small pieces.4
Serve on crackers, with celery, or make pimiento cheese sandwiches!5
NOTE: Using 1/4 cup mayonnaise makes a rather stiff spread which we like.6
You may prefer to add up to 1/2 cup mayonnaise to get the spreading consistency you like.
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Browse similar recipes by category
- Course > Appetizers > Spreads
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Occasion > To Go... > Brown Bag
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: mary winecoff
On Mar 5, 2008
What's not to like? This is the same recipe my mother used even with the cayenne pepper. I grilled these on my George Foreman and my kids practically licked the plate. Made for Recipe Swap.
From: JeriBinNC
On Jun 18, 2004
This pimento cheese is even better than my grandmother's! Thanks, BeachGirl. I made a batch as written the first time and loved it. The next time, I added about 1 1/2 teaspoons of chipotle puree (I keep a jar of this in my fridge...just take a can of chipotles in adobo sauce and puree it, and add a bit here and there to your recipes). Anyway, I think the chipotle was a great addition to this pimento cheese recipe! It gave it a nice bit of heat as well as a mild smoky flavor.
From: Michelle S.
On May 2, 2003
Fantastic!!!! I used the fancy shredded cheese for a finer texture and I couldn't be more pleased. This whips up in a jiffy and is absolutely addicting! We had it on crackers, cold on a sliced bagette and we also broiled a few. OK, to be honest we can't keep our hands away from it! Thanks Beachgirl! This is destined to become a staple in our household!
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