Yield
Makes about 5 cups
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

How to Make It

Bake 1/2 cup chopped pecans at 350° in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 20 minutes. Stir together mayonnaise, diced pimiento, pickled jalapeño pepper slices, liquid from sweet-hot pickled jalapeño pepper slices, and toasted pecans. Stir in Cheddar cheese until well blended. Garnish, if desired.

Chef's Notes

We tested with The Original Texas Sweet & Hot Jalapeños.

Ratings & Reviews