Best 11 Pimento Cheese And Crackers Recipes

PIMENTO CHEESE CRACKERS

Steps:

• Preheat the oven to 350 degrees
• Allow butter to soften to room temperature
• Mix together in a bowl butter and pimento cheese.
• Add the flour and salt, kneading with your hands until dough forms a soft ball. It will be crumbly at first but keep at it, it's worth it. If you want your crackers spicy add the jalapenos and cayenne pepper at this step.
• Place dough on a floured surface and roll out with a rolling pin to 1/4 inch thick. Cut dough into small squares and place on parchment lined cookie sheet.
• Place crackers on an ungreased cookie sheet with an inch between each piece of dough and bake at 350 degrees for 18 to 20 minutes or until lightly golden brown.
• Allow crackers to completely cool on the cookie sheet. Remove and serve or place in an airtight container. Keep in airtight container for up to a week.

PIMENTO CHEESE AND CRACKERS

Steps:

• Process cream cheese, cheddar, pimentos, and Tabasco in a food processor until coarsely pureed. Transfer to a bowl. Season with salt and pepper. Serve with crackers.

PIMENTO CHEESE AND CRACKERS

Steps:

• In a bowl mix all ingredients together.
• Adjust hot sauce to taste.
• Cover and chill for a minumum of 5 hours or overnight.
• Spoon on crackers as desired.
• Top each cracker with a sliced olive.

PIMIENTO CHEESE CRACKERS

Steps:

• Pulse cheese, flour, salt, and cayenne in a food processor to combine (4-6 pulses should do it). Add pimiento peppers and pulse until mixture turns orange (another 2 or 3 pulses). Add butter and pulse until largest pieces are about the size of a pea (4-6 pulses). Drizzle in 2 Tbsp. ice water and pulse 2 or 3 more times. Dough should stick together when squeezed in your hand. If not, pulse in another tablespoonful of ice water.
• Transfer dough to a work surface and form into a tightly packed 2"-diameter log. Gently sprinkle sesame seeds over surface and roll log over sesame seeds, pressing them into dough to adhere, until completely coated. Discard any sesame seeds that don't stick. Wrap dough in plastic and chill at least 4 hours and up to 2 days before rolling out.
• Place a rack in the middle of oven; preheat to 350°F. Unwrap dough and using a sharp knife, slice into thin rounds; aim for 1/8"-1/4" thick. Transfer rounds to a parchment-lined baking sheet, spacing about 1" apart (they won't all fit in one batch). Prick each cracker 3-4 times with a fork to keep them from puffing up and bake, rotating baking sheet front to back halfway through, until tops and edges are golden, 25-30 minutes. Let cool on baking sheet; crackers will crisp as they cool. Repeat with remaining rounds and a fresh parchment-lined baking sheet.

SOUTHERN PIMENTO CHEESE

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.

VIVIAN'S PIMENTO CHEESE (SANDWICHES)

Steps:

• Allow cheese to get to room temperature before making.
• Drain pimentoes well and finely chop.
• Blend cheese, mayonnaise, prepared mustard and hot sauce.
• Fold in pimentoes.
• Keep refrigerated.

PIMIENTO AND CHEESE SPREAD

Steps:

• Shred cheese; transfer to a large bowl. Add cream cheese, Worcestershire sauce, vinegar, pepper, garlic powder and cayenne; beat on low speed until blended. Drain pimientos, reserving 2 tablespoons juice. Stir in pimientos and reserved juice. Serve with crackers and vegetables.

MILLIONAIRE PIMENTO CHEESE WITH SEEDED SALTINES

Steps:

• Preheat the oven to 375 degrees F.
• Spread the crackers in an even layer on a large rimmed baking sheet. Brush with melted butter and sprinkle with the sesame and poppy seeds. Bake for about 5 minutes, until lightly browned.
• Meanwhile, in a large skillet, cook the bacon over medium-high heat until crisp. Drain on paper towels, and then finely chop.
• In a food processor, pulse the peppers once or twice to chop them. Add the cheese, garlic, hot sauce and 3/4 cup of the mayonnaise. Pulse until the mixture is well blended; add more mayonnaise if it is too thick. Scrape the pimento cheese into a bowl and fold in the chives, almonds and most of the bacon; season with salt. Garnish with more chives, almonds and the remaining bacon. Serve with the seeded saltines.

PIMENTO MAC AND CHEESE

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain, rinse under cold water and drain again.
• Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add the panko and cook, stirring often, until golden and toasted, 3 to 5 minutes. Immediately remove from heat and set aside to cool.
• Melt remaining 8 tablespoons butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, garlic and jalapeño and cook, stirring occasionally, until softened, about 4 minutes. Season with salt and pepper. Add flour and paprika, stir well, and cook until vegetables are coated, about 1 minute.
• While whisking, carefully stream in the milk until smooth and incorporated. Bring to a simmer while continuing to whisk. Simmer, whisking often, until thickened, 5 to 7 minutes. Reduce heat to low and add the Cheddar cheese, cream cheese and pimentos, and stir until the cheese is completely melted and smooth. Season with salt and pepper to taste.
• Add cooked pasta and stir to coat. Transfer to the baking dish and spread evenly. Evenly sprinkle the toasted panko on top. Bake until golden and bubbling, 20 to 25 minutes. Allow to cool for 10 minutes, then serve.

CREAMY PIMENTO CHEESE

Steps:

• Beat the cream cheese at medium speed with an electric mixer until creamy; add Cheddar cheese and continue beating until light and fluffy. Beat in mayonnaise and garlic powder; stir in pimento. Cover and chill for at least 1 hour.

HORSERADISH-PIMIENTO CHEESE

Steps:

• Stir together cheddar, pimiento, mayonnaise, horseradish, and sliced scallion. Serve with crackers.