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Pimento Cheese Spread With Smoked Paprika
At a Glance
- Total
- 2 hrs 10 min
- Servings
- 2.00 / cups, serving(s)
Categories
- Appetizer
- Spread
- American
- Food processor
- Easy
- Food Processor
Allergens
- Milk
- Tree Nuts
- Eggs
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Pimento Cheese Spread With Smoked Paprika brings together 8 ounces extra-sharp cheddar cheese (freshly grated), 2/3 cup pecans (toasted and chopped), 4 ounces pimientos (drained well) in a practical dish for home cooking. It takes about 2 hrs 10 min to prepare and cook. It makes approximately 2 servings.
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Equipment
Box grater, skillet, food processor, mixing bowl
Ingredients
- 8 ounces extra-sharp cheddar cheese (freshly grated)
- 2/3 cup pecans (toasted and chopped)
- 4 ounces pimientos (drained well)
- 1/4 teaspoon onion powder (or to taste)
- 1/8 teaspoon garlic powder (or to taste)
- 1/4 teaspoon smoked paprika (or to taste)
- 2 ounces cream cheese (low fat okay)
- 1/4 cup mayonnaise
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Instructions
Grate cheese into a medium sized bowl.
Toast pecans, then rough chop in a food processor.
Add drained pimentos, onion powder, garlic powder, smoked paprika, and cream cheese to the pecans in the food processor bowl. Process until as smooth as you'd like!
Add pimento pecan mixture to the grated cheese; add mayonnaise and stir until well combined.
Serve immediately, or chill for a better blend of flavors. Serve on crackers, celery sticks, or make into sandwiches!
NOTE: I prefer the stiffer pimento cheese spread (as written) for toasted/grilled sandwiches! For a softer consistency, add 1-2 ounces more cream cheese, or increase the mayonnaise by 1-2 tablespoons.
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