Rating: 4.5 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 9

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!

Recipe by Southern Living May 2010

Gallery

Lee Harrelson; Styling: Jan Gautro

Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make the mayo mixture. In a large bowl, stir together mayonnaise, diced pimiento, Worcestershire sauce, grated onion, and ground red pepper until blended.

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  • 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.

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