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Total Time
30mins
Prep 15 mins
Cook 15 mins

I have never cared for pimiento cheese until I tried this recipe, I'm on low carb diet so was desperate to find low carb but tasty foods, this hit the spot! Good on bread, crackers and celery.

Ingredients Nutrition

Directions

  1. Make the mayo mixture. In a large bowl, stir together mayonnaise, diced pimiento, Worcestershire sauce, grated onion, until blended.
  2. Toast the pecans. Preheat your oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted, stirring halfway through.
  3. Shred the cheese. Fresh cheese makes a difference.
  4. 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, bread or assorted crackers.
Most Helpful

5 5

I have been looking for this recipe for some time now because I saw it in Southern Living a long time ago. Thanks for posting! I love it!