Recipe: Pecan Pimento Cheese
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.
Servings: 4 cups
Ingredients
- 1 lb. sharp cheddar cheese shredded
- 1 (8 oz.) package cream cheese at room temperature
- 1/2 cup mayonnaise or to taste
- 1-1 1/2 tsps. Tabasco
- 1 (7 oz.) jar diced pimentos undrained
- 1 cup chopped pecans
Instructions
- 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.
Notes
From PECANS: a Savor the South® cookbook by Kathleen Purvis. Copyright © 2012 by Kathleen Purvis.