PIMIENTO CHEESE
This is the ultimate pimiento cheese recipe. What makes this pimiento cheese better than average? Besides not using cream cheese, which is something the southern-raised experts in our test kitchens felt strongly about, this recipe calls for beating the cheese mixture to make it smoother and more spreadable. According to them, it's hard to beat too long. Combine that technique with a little extra prep-grating your own cheese makes all the difference here-and a few non-traditional ingredients-soy sauce, pickled jalapeño peppers and Dijon really amp up the flavor. This pimiento cheese isn't just cheesy and creamy, it's also slightly spicy, deeply savory and a tiny bit tangy. With so much going on, this totally nontraditional, but absolutely irresistible take on pimiento cheese is a must try!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 16
Number Of Ingredients 11
Steps:
- In large bowl, place mayonnaise, pickled jalapeño juice, mustard, soy sauce and lemon juice. Beat with electric mixer on low speed 5 to 10 seconds to combine.
- Add cheeses; beat on medium speed 15 to 30 seconds to combine. Scrape bowl, then beat on medium speed 2 to 4 minutes longer or until cheese mixture is creamy and spreadable.
- Stir pimientos, onions and jalapeños into cheese mixture, until just combined. Serve with crackers.
Nutrition Facts : Calories 240, Carbohydrate 2 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 8 g, SaturatedFat 8 g, ServingSize About 1/4 Cup, Sodium 500 mg, Sugar 0 g, TransFat 0 g
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