By mickie49 on September 15, 2003
"This spread has been in my family for more years than I am old. My Great-Aunt Tottie made this for the whole family for years, sometimes using five pounds of cheese at a time. She never allowed anyone else in the family to do it. After her death, over 30 years ago, we found the recipe in a drawer in her kitchen much to the delight of everyone. Cook time is chilling time for peak flavor."
Serving Size: 1 (72 g)
Servings Per Recipe: 10
"So good, so easy, and light years better than the stuff you buy at the store. I left out the pecans because that isn't the way they make it here and I wanted to please the southerner in the crowd. Yummy with Tostito Scoops and a bit of salsa. Thanks!"
"My company thought this was great! I served it with pita and bagel chips and whole wheat crackers. Oh what a feast we had when everyone dug in! Potzi"
"This is a keeper!! I loved the extra little crunch and flavor from the pecans. I added a tablespoon of sour cream and left out the pimento juice. "
"Mickie, this is so delicious! I just finished mixing it up and had to sample it. MMMMM!!!!! I don't have Frank's hot sauce so I had to use the brand I have. I seriously doubt that made much difference though. I made it for finger sandwiches to take to work tomorrow. Now if I can just keep my hands out of it till then. Thanks for sharing this recipe. "
"Mickie...this is some gooood pimento cheese! I especially loved the hot sauce and pecans added in. I ate with plain old saltines for a satisfying lunch. I am going to thin this down some, add some minced jalapeno, and dip with chips! Thanks for a real keeper!"