Deviled Pimento Cheese

If you want to add more gluten free recipes to your repertoire, Deviled Pimento Cheese might be a recipe you should try. For 47 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 134 calories, 8g of protein, and 11g of fat each. Head to the store and pick up onion powder, smoked paprika, cream cheese block, and a few other things to make it today. It is brought to you by Culicurious. 49 people have made this recipe and would make it again. A couple people really liked this condiment. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 30%, which is rather bad. If you like this recipe, you might also like recipes such as Pimento Cheese Deviled Eggs, Pimento Cheese Deviled Eggs, and Pimento Cheese Deviled Eggs.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 120 minutes

 

Ingredients:

1/8 tablespoon cayenne

1/2 teaspoon celery salt

1-8 ounce block of cream cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 cup finely chopped spicy pickles

8 ounces sharp cheddar cheese, grated

1/2 teaspoon smoked paprika

1/4 cup sour cream

1/4 cup finely chopped peppadews

Equipment:

stand mixer

bowl

Cooking instruction summary:

In the bowl of a stand mixer, cream the cream cheese on medium high speed until light and fluffy.Add remaining ingredients and mix well until combined. Scrape down the sides of the bowl as needed to ensure even mixing.Refrigerate two hours to overnight for flavors to marry. Keeps in the fridge in an air tight container for up to 5 days.Serving suggestion: smear on toast and broil for a special treat. Or you can just serve with your favorite chip or cracker. Either way, it’ll be delicious!

 

Step by step:


1. In the bowl of a stand mixer, cream the cream cheese on medium high speed until light and fluffy.

2. Add remaining ingredients and mix well until combined. Scrape down the sides of the bowl as needed to ensure even mixing.Refrigerate two hours to overnight for flavors to marry. Keeps in the fridge in an air tight container for up to 5 days.Serving suggestion: smear on toast and broil for a special treat. Or you can just serve with your favorite chip or cracker. Either way, it’ll be delicious!


Nutrition Information:

Quickview
134k Calories
7g Protein
10g Total Fat
1g Carbs
2% Health Score
Limit These
Calories
134k
7%

Fat
10g
17%

  Saturated Fat
6g
43%

Carbohydrates
1g
0%

  Sugar
0.64g
1%

Cholesterol
33mg
11%

Sodium
391mg
17%

Get Enough Of These
Protein
7g
16%

Calcium
227mg
23%

Phosphorus
174mg
17%

Vitamin A
432IU
9%

Vitamin B2
0.13mg
8%

Zinc
0.99mg
7%

Selenium
4µg
6%

Vitamin B12
0.29µg
5%

Vitamin K
2µg
3%

Magnesium
10mg
3%

Vitamin B6
0.04mg
2%

Folate
7µg
2%

Vitamin B5
0.18mg
2%

Potassium
59mg
2%

Iron
0.28mg
2%

Vitamin D
0.2µg
1%

Vitamin E
0.18mg
1%

covered percent of daily need
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Food Trivia

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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