I have a wonderful recipe to share with you today. This is a favorite in my family. My mother especially loves it. I think the next time I visit her I will bring a fresh batch of this most delectable cheese spread. Read on for the recipe.
Let's start with the ingredient list first.
Ingredients:
Instructions:
The first thing to do is drain the pimientos. While they are draining you can move on to shredding the cheeses.
We will be using a quarter cup of pimiento in this recipe.
Unwrap the two blocks of cheddar cheese. These should be kept in the refrigerator until you are ready to shred. Have you ever tried to shred a block of cheese at room temperature? If not, you don't want to try that.
For this recipe, we are using the side of the grater with the small openings. The cheese for this recipe should be shredded as finely as possible. This will make for greater ease incorporating all the ingredients together in the food processor.
Here we have the mild and the sharp cheddar cheese grated. As you see, both eight ounce blocks fill the grater to the top.
We will use the food processor with the standard blade attachment to combine all our ingredients.
First thing into the bowl is the grated cheddar cheese.
To that we add the eight ounce block of cream cheese which has been cut in cubes. The cream cheese should be at room temperature.
Add three tablespoons of mayonnaise.
And the salt and pepper.
Process until smooth. Add one tablespoon of prepared horseradish.
Add one tablespoon sour cream.
Process until fully incorporated. Scrape down sides of bowl with a rubber spatula and give the mixture a few more pulses.
Remove the cheese mixture to a large glass bowl and add the pimiento. Use a large spoon or spatula to mix it all together.
Fill a crock with the cheese and set out your favorite crackers. I love Triscuit brand crackers. I like the original and most of the new flavored ones as well. I particularly like the Fire Roasted Tomato & Olive Oil. Those are really, really delicious.
On crackers or used to fill celery sticks, this is a most delicious spread that you will come back to over and over. This recipe makes a smooth, spreadable flavored cheese unlike what you usually find in the deli at the grocery store. This recipe is vastly superior in taste and texture to those store brands. I hope you will try Southern Pimiento Cheese Spread at your next gathering.
Let's start with the ingredient list first.
Ingredients:
- 8 ounce package cream cheese
- 8 ounce block of sharp cheddar cheese, shredded
- 8 ounce block of mild cheddar cheese, shredded
- 1/4 cup jarred pimientos
- Dash of salt and white pepper
- 3 tablespoons mayonnaise
- 1 tablespoon prepared horseradish
- 1 tablespoon sour cream
Instructions:
- Cream cheeses, salt, pepper and mayonnaise in the bowl of a food processor until smooth. Add horseradish and sour cream to bowl and continuing processing until fully incorporated.
- Remove to a glass bowl and stir in pimientos.
- Serve at room temperature with an assortment of crackers and crudite.
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Let's get started!
Collect all your ingredients. You want to do this with all recipes. Get everything together in one place so you are not running all over gathering this and that as you are assembling your dish.
The first thing to do is drain the pimientos. While they are draining you can move on to shredding the cheeses.
We will be using a quarter cup of pimiento in this recipe.
Unwrap the two blocks of cheddar cheese. These should be kept in the refrigerator until you are ready to shred. Have you ever tried to shred a block of cheese at room temperature? If not, you don't want to try that.
For this recipe, we are using the side of the grater with the small openings. The cheese for this recipe should be shredded as finely as possible. This will make for greater ease incorporating all the ingredients together in the food processor.
Here we have the mild and the sharp cheddar cheese grated. As you see, both eight ounce blocks fill the grater to the top.
We will use the food processor with the standard blade attachment to combine all our ingredients.
First thing into the bowl is the grated cheddar cheese.
To that we add the eight ounce block of cream cheese which has been cut in cubes. The cream cheese should be at room temperature.
Add three tablespoons of mayonnaise.
And the salt and pepper.
Process until smooth. Add one tablespoon of prepared horseradish.
Add one tablespoon sour cream.
Process until fully incorporated. Scrape down sides of bowl with a rubber spatula and give the mixture a few more pulses.
Remove the cheese mixture to a large glass bowl and add the pimiento. Use a large spoon or spatula to mix it all together.
Fill a crock with the cheese and set out your favorite crackers. I love Triscuit brand crackers. I like the original and most of the new flavored ones as well. I particularly like the Fire Roasted Tomato & Olive Oil. Those are really, really delicious.
On crackers or used to fill celery sticks, this is a most delicious spread that you will come back to over and over. This recipe makes a smooth, spreadable flavored cheese unlike what you usually find in the deli at the grocery store. This recipe is vastly superior in taste and texture to those store brands. I hope you will try Southern Pimiento Cheese Spread at your next gathering.
