Recipe by xtine
Most kids who grew up in the South know this as lunch food, spread between white bread, maybe with a slice of tomato. You can also stuff celery with it, or just eat it on crackers. Once you're hooked it's hard to stop! A note on the mayonnaise - It is important to use good mayo here. If you make your own, that's perfect! Otherwise, Duke's is preferred. If you live outside the South & cannot get Duke's, please use Hellman's or Best Foods. If you live outside the States & don't have access to any of these brands, you're on your own! Just use the best quality mayonnaise you can find - NOT "salad dressing"! You can leave out the pecans if you like - they're a bit of an add-in and purists would frown at their addition, but I like the crunch they add. I usually only add them if I'm using the pimento cheese for finger sandwiches or for filling tiny tomatoes for a party, NOTE - the "servings" listed for this recipe is a pretty arbitrary measure, because it depends on what you're doing with it. Are you making sandwiches, stuffing it in celery, or are you eating it out of the jar with a spoon? I think this recipe makes 6 to 8 sandwiches, depending on how thick you spread it on.
- 1 cup sharp cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
- 1 (2 ounce) jar diced pimentos, drained
- 1⁄4 cup pecans, chopped
- 1⁄4-1⁄2 cup mayonnaise
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon black pepper
- 1 pinch sugar
- 1⁄4 teaspoon Worcestershire sauce
- 1⁄4 teaspoon Tabasco sauce
Directions See How It's Made
- Combine cheese, dry spices and sugar, tossing well so spices are thoroughly distributed throughout the cheese.
- Add in the drained pimientos, Worcestershire & Tabasco, mixing well.
- Begin adding in mayonnaise, starting with 1/4 cup.
- Mix well & continue adding until it is a stiff, chunky paste.
- Take 1/3 to 1/2 the mixture and process it in a food processor or blender until it is a smooth, creamy paste.
- Add the processed paste back in to the chunky paste and add in the pecans.
- Mix so the pastes and the pecans are well combined.
- Store in air-tight container in fridge.
- It is best if you let it sit overnight so the flavors can combine, but if you can't help yourself just go ahead and have some now.