Whether you eat or drink or whatever you do, do all for the glory of God! 1 Cor. 10:31
This recipe is from the most recent issue of Southern Living. It is really the best pimento cheese I have ever tasted. I made it and Derek's comment was "That is amazing!! We need to always have some of it in our fridge!" I just made a grilled cheese with it for lunch and it was sinfully delicious! (Anne Rainey tripped over the baby's bouncy seat and broke her foot. But she hasn't let a cast slow her down!)
1.5 C. mayo (recommend Hellman's)
1 (4 oz.) jar diced pimentos, drained
1 tsp. Worcestershire sauce
1 tsp. finely grated onion
1/4 tsp. ground red pepper
1 C. chopped pecans
1 (8 oz.) block extra sharp cheddar
1 (8oz.) block sharp cheddar
Stir together the first 5 ingredients until well blended. Toast the pecans at 350 for about 8-10 minutes, or until toasted, stirring halfway through. (Don't skip that step. It brings out the flavor of the nuts). Finely shred the extra sharp cheese. Coarsely shred the sharp cheese. Add pecans and cheeses to the mayo mixture. Store in fridge for up to 1 week.
Southern Living, May 2010
Tip: I chop the pecans with a food chopper to get them pretty small. Use fresh cheese rather than already shredded. It does make a difference and this recipe is too good to mess with.