“Never liked pimento cheese until we ate it at Papa Robin's, a now-defunct restaurant in Jasper, Arkansas. This is a recreation of their marvelous pimento cheese.”
READY IN:
1hr 30mins
YIELD:
2 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Puree till smooth in processor the mayo, cream cheese, garlic, parsley and sauces.
  2. Turn into bowl.
  3. now, in food processor, process just till coursely chopped, 1 cup pecans; add pecans and pimentos, with juice, to mayo mixture.
  4. Now grate cheese in food processor Put into bowl with remaining ingredients.
  5. Stir well to combine.
  6. Let stand, refrigerated, at least 1 hour.
  7. Even better the next day.

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