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Pimiento Cheese
makes 3 cups
8 ounces extra sharp white cheddar cheese
8 ounces extra sharp yellow cheddar cheese
4 ounce jar pimientos
2/3 cup mayonnaise
1/4 teaspoon ground black pepper
pinch cayenne (optional)
Do NOT use the pre-shredded cheeses. The cornstarch on the pre-shredded cheeses prevents the pimiento cheese from combining correctly.
Grate the cheeses and place into a large bowl. Set aside.
Drain the pimientos and mash them until pulpy. Add the mashed pimientos, mayonnaise, ground pepper and cayenne pepper to the cheeses.
With a heavy spoon, thoroughly mix everything until it is well combined and somewhat smooth (It's okay if there are some larger pieces of cheese.) Scrape into a bowl. Cover and refrigerate at least 1 hour before using. May store tightly covered in the frig for up to one week.
Use to stuff into celery sticks, as spread/dip for veggies (jicama, cucumber, Belgium endive, etc.). Use in cheese omelettes or quiche. Use for stuffed hamburgers, stuffed chicken breasts, etc.
Nutritional info per fitday.com
for entire recipe:
total cal 2801, fat 256 g, protein 116 g, carb 16 g, fiber 2 grams
for 1 serving (1/16 of the total recipe)
total cal 175, fat 16 g, protein 7.25, carb 1g, fiber 0.125 g
Pimiento Cheese
makes 3 cups
8 ounces extra sharp white cheddar cheese
8 ounces extra sharp yellow cheddar cheese
4 ounce jar pimientos
2/3 cup mayonnaise
1/4 teaspoon ground black pepper
pinch cayenne (optional)
Do NOT use the pre-shredded cheeses. The cornstarch on the pre-shredded cheeses prevents the pimiento cheese from combining correctly.
Grate the cheeses and place into a large bowl. Set aside.
Drain the pimientos and mash them until pulpy. Add the mashed pimientos, mayonnaise, ground pepper and cayenne pepper to the cheeses.
With a heavy spoon, thoroughly mix everything until it is well combined and somewhat smooth (It's okay if there are some larger pieces of cheese.) Scrape into a bowl. Cover and refrigerate at least 1 hour before using. May store tightly covered in the frig for up to one week.
Use to stuff into celery sticks, as spread/dip for veggies (jicama, cucumber, Belgium endive, etc.). Use in cheese omelettes or quiche. Use for stuffed hamburgers, stuffed chicken breasts, etc.
Nutritional info per fitday.com
for entire recipe:
total cal 2801, fat 256 g, protein 116 g, carb 16 g, fiber 2 grams
for 1 serving (1/16 of the total recipe)
total cal 175, fat 16 g, protein 7.25, carb 1g, fiber 0.125 g