Pimento Cheese (Red-Pepper version)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 184.2
- Total Fat: 15.8 g
- Cholesterol: 36.8 mg
- Sodium: 247.3 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 0.5 g
- Protein: 8.4 g
View full nutritional breakdown of Pimento Cheese (Red-Pepper version) calories by ingredient
Introduction
This recipe uses roasted red peppers for the pimento element, and is best after taking a little time in the fridge to settle. Enjoy! This recipe uses roasted red peppers for the pimento element, and is best after taking a little time in the fridge to settle. Enjoy!Number of Servings: 28
Ingredients
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32 oz Cheddar Cheese, Preferably unshredded
4 medium red peppers
248 grams Red Onion (1 medium onion)
3 cloves Garlic
5 sprigs Dill weed, fresh
14.15 tbsp Best Foods - Real Mayonnaise
Directions
1. Start by roasting the red peppers, using whatever method you wish. If you don't have one planned, put the peppers in a 500-degree oven for 30-40 minutes, turning every 10 minutes until the skin is charred and wrinkled. Wrap in aluminum foil for 15-30 minutes, then remove the stems, skins, and seeds, before chopping into smaller bits. Save as much of the liquid that results from the peppers as possible.
2. Place the red peppers in a food processor, and pulse until peppers are minced. Put peppers and any juice into a large bowl.
3. Chop the red onion, garlic, and dill weed and finish in food processor. Pulse until pieces are minced-size or smaller. Add to the large bowl with the peppers.
4. Shred the cheddar cheese -- main goal is to shred to consistent sizing. Add the cheese to the large bowl and start mixing the ingredients together.
5. When the ingredients are combined, start adding the mayonnaise, a spoonful at a time. Mix and combine until you reach a consistency that is *just* spreadable. Place in storage container and refrigerate at least two hours before serving.
Serving Size: 28 servings -- 1/4 Cup or 125 g each
Number of Servings: 28
Recipe submitted by SparkPeople user UPOVERANDFREW.
2. Place the red peppers in a food processor, and pulse until peppers are minced. Put peppers and any juice into a large bowl.
3. Chop the red onion, garlic, and dill weed and finish in food processor. Pulse until pieces are minced-size or smaller. Add to the large bowl with the peppers.
4. Shred the cheddar cheese -- main goal is to shred to consistent sizing. Add the cheese to the large bowl and start mixing the ingredients together.
5. When the ingredients are combined, start adding the mayonnaise, a spoonful at a time. Mix and combine until you reach a consistency that is *just* spreadable. Place in storage container and refrigerate at least two hours before serving.
Serving Size: 28 servings -- 1/4 Cup or 125 g each
Number of Servings: 28
Recipe submitted by SparkPeople user UPOVERANDFREW.