I love pimiento cheese, but I’ve never made it myself. I am not sure why I haven’t. The only thing hard about this recipe is grating the two blocks of cheese. Man, that’s hard work! I’m going to have one big Popeye arm! I did leave out the nuts that this calls for. I don’t think I’ve ever had pimiento cheese WITH nuts. I thought this turned out really well, but I knew the big test would be Toby. He’s very picky about his pimiento cheese. He loved it! He took one bite and said, wow, this is really good! Woo hoo! I served this on some lightly toasted wheat bread, with some Crash Hot Potatoes and a salad.
(Southern Living, May 2010)
1 1/2 cups good mayo
1 4-ounce jar diced pimiento, drained
1 tsp Worcestershire sauce (I used a veggie version)
1 tsp finely grated onion
1/4 tsp ground red pepper
1 cup chopped pecans (I omitted)
2 8-ounce blocks extra-sharp Cheddar cheese
In a large bowl, stir together the mayo, pimiento, Worcestershire sauce, onion, and red pepper until blended. Preheat oven to 350 degrees F. Bake the pecans in a single layer in a shallow pan 8-10 minutes or until toasted and fragrant, stirring halfway through. Using the small side of a box grater, finely shred 1 of the cheese blocks. Then use the large side of the grater and coarsely shred the other block of cheese. Add the pecans and the shredded cheese to the mayo mixture, stirring until blended. You can store it in the refrigerator up to 1 week.