This top-rated pimiento cheese is great to serve as a dip for to use for a sandwich filling. Stirring in chopped pecans adds great flavor and texture. You can make this crowd-pleasing cheese spread in minutes--but every step counts, so no fudging!
1 1/2 cups mayonnaise, such as Hellmann's or Duke's
1 (4-oz.) jar diced pimiento, drained
1 teaspoon Worcestershire sauce
1 teaspoon finely grated onion
1/4 teaspoon ground red pepper
1 cup chopped pecans
1 (8-oz.) block extra-sharp Cheddar cheese
1 (8-oz.) block sharp Cheddar cheese
Celery sticks and assorted crackers
How to Make It
Make the mayo mixture. In a large bowl, stir together mayonnaise, diced pimiento, Worcestershire sauce, grated onion, and ground red pepper until blended.
Toast the pecans. Toasting brings out the rich flavor of the nuts. Preheat your oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. (Stirring helps to ensure even browning.)
Shred the cheese. Trust us--texture matters. Using the small side of a box grater, finely shred extra-sharp Cheddar cheese. Then use the large side of the grater to coarsely shred sharp Cheddar cheese. Fresh cheese makes a difference.
Stir and enjoy. Add pecans and shredded cheeses to mayo mixture, stirring until blended. You can store it in the refrigerator up to 1 week. Serve with celery sticks and assorted crackers, or make a grilled pimiento cheese sandwich in a skillet or panini press.
This pimiento cheese recipe is a unique twist to an old favorite that really makes the spread incredible. It's terrific on thin slices of whole wheat bread or with celery (cut on the diagonal...for appearance only) It's definitely a bit of upscale comfort food. TOTALLY delicious! Everyone wants the recipe and is always surprised that there are not more ingredients and time involved. And as far as one's diet goes, at least the cheese and nuts are low carb. :)
I DO NOT like store bought Pimiento cheese, but after reading this recipe, I thought "the ingredients all sound pretty good", and so I gave it a try. This is delicious, rich and yummy! Can't wait to share it with our family!
This is the best pimento cheese I have had enjoyed. It is an overwhelming favorite for a recent family gathering, chip, celery, bread, or on a burger, this will not be ignored. I have always loved pimento cheese, this is the best ever.
I never thought about trying to make home-made pimiento cheese until I saw this recipe. I have made it twice now for company, and both times I was bombarded with requests for the recipe. Sooo easy to make, and yet it is delicious and addictive. I served it with celery sticks and crackers, but my family loves the left-overs on bread as a sandwhich. Yum!
Best Pimiento Cheese I've ever had. Pecans make the difference and, they're right, the way you grate the cheese does make the recipe. Going to make it for the third time tonight. May stuff sweet peppers with the cheese mixture and stick them under the broiler for a couple seconds to make them just a bit warm.