Seriously, this is a slap your mama, yum-o, delish, I wanted to lick the bowl and made it my dinner PIMENTO CHEESE! My girl Erin who doesn’t even really love to cook, but does love to entertain made this superb pimento cheese and I have personally requested that she make it for every function! So today she has graciously agreed to share with you guys the recipe! This is originally from Southern Living (one of my personal favorite mags of all time!)
Erin’s Pimento Cheese
1 1/2 cup Duke’s mayo
1 (4oz) jar of diced pimentos, drained
1 t Worcestershire sauce
1 t grated onion
1/4 t ground red pepper
1 cup chopped pecans
1 (8oz) block extra sharp cheddar cheese, grated
1 (8oz) block sharp cheddar cheese, grated
- Make the mayo mixture. In a large bowl, stir together mayonnaise, diced pimiento, Worcestershire sauce, grated onion, and ground red pepper until blended.
- Toast the pecans. Toasting brings out the rich flavor of the nuts. Preheat your oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, shaking pan halfway through.
- Shred the cheese. Using the small side of a box grater, finely shred extra-sharp Cheddar cheese. Then use the large side of the grater to coarsely shred sharp Cheddar cheese. Fresh cheese makes all the difference.
- Stir and enjoy. Add pecans and shredded cheeses to mayo mixture, stirring until blended. You can store it in the refrigerator up to 1 week. Serve with celery sticks and assorted crackers, pretzels, tortilla chips etc…
Southern Living MAY 2010
ENJOY!!! Mama Bird