When it comes to pimento cheese, I’m usually of the “less is more” camp. But the version made by my friend Rebecca Fant, with cream cheese and pecans, proves that even perfection can be improved upon. She credits it to her mother-in-law, Sara Lynn Alday McCray.
Combine the cheddar and cream cheese in a food processor, pulsing to mix. Mix in the mayonnaise and Tabasco. Scrape into a mixing bowl and stir in the pimentos and their juice and the pecans. Refrigerate until ready to serve. Serve with crackers.