“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.”

Ingredients Nutrition


  1. Combine cheese, dry spices and sugar, tossing well so spices are thoroughly distributed throughout the cheese.
  2. Add in the drained pimientos, Worcestershire & Tabasco, mixing well.
  3. Begin adding in mayonnaise, starting with 1/4 cup.
  4. Mix well & continue adding until it is a stiff, chunky paste.
  5. Take 1/3 to 1/2 the mixture and process it in a food processor or blender until it is a smooth, creamy paste.
  6. Add the processed paste back in to the chunky paste and add in the pecans.
  7. Mix so the pastes and the pecans are well combined.
  8. Store in air-tight container in fridge.
  9. 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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