Pimento Cheese

"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."
 
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Ready In:
10mins
Ingredients:
11
Serves:
6-8
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

<p>I'm originally from Atlanta, GA, but I now live in Brooklyn, NY with my husband, cat, and dog. I'm a film and video editor, but cooking is my main hobby - if you can call something you do multiple times a day a hobby. <br />I enjoy all types of food, from molecular gastronomy to 70's suburban Mom type stuff. While I like to make recipes from cookbooks by true chefs, I don't turn my nose up at Campbell's Cream of Mushroom - I'm not a food snob. <br /> I love foods from all nations/cultures, and I am fortunate enough to live in NYC so I can go to restaurants which serve food from pretty much anywhere on the globe. Because of this most of my recipes tend to be in the Western European/American food tradition - I find it easier to pay the experts for more complicated delicacies such as Dosai, Pho &amp; Injera. I really enjoy having so many great food resources available to me here in NYC. One of my favorite stores is Kalustyan's http://www.kalustyans.com/ <br />they have every spice, bean, &amp; grain in the world. If there's something you can't find, look on their website. I bet they'll have it and they can ship it to you! <br />Many of my recipes are Southern, because that's the food I grew up on. I hope the recipes I have posted here will be useful to folks out in the 'zaar universe! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg alt= /></p>
 
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