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pimento cheese with pecans

Southern Pimento Cheese With Pecans

This Southern pimento cheese combines creamy and chunky textures with the perfect balance of tangy, slightly spicy flavors. The addition of pecans provides a distinctive crunch and nutty depth that elevates this classic spread beyond the ordinary. Versatile enough for crackers, sandwiches, or as a decadent burger topping.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Southern
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 teaspoon Worcestershire sauce
  • 1 pinch sugar
  • 1/4 cup pecans chopped
  • 1/4 teaspoon black pepper
  • 1/4-1/2 cup mayonnaise preferably Duke's brand
  • 1 (2 ounce) jar diced pimentos drained
  • 1/4 teaspoon Tabasco sauce
  • 1 cup monterey jack cheese freshly shredded from block
  • 1/4 teaspoon garlic powder
  • 1 cup sharp cheddar cheese freshly shredded from block
  • 1/4 teaspoon dry mustard

Equipment

  • Food processor
  • Mixing bowl

Method
 

  1. Combine the shredded sharp cheddar and monterey jack cheeses in a mixing bowl.
  2. Sprinkle the garlic powder, dry mustard, black pepper, and pinch of sugar over the cheese. Toss thoroughly to distribute the seasonings evenly.
  3. Fold in the drained diced pimentos, Worcestershire sauce, and Tabasco sauce.
  4. Add 1/4 cup of mayonnaise and mix until you achieve a stiff, chunky paste. Add more mayonnaise as needed, up to 1/2 cup total, depending on your preferred consistency.
  5. Take approximately one-third to one-half of the mixture and process it in a food processor until smooth and creamy.
  6. Fold the processed portion back into the chunky mixture to create the perfect balance of creamy spread with satisfying cheese chunks.
  7. Stir in the chopped pecans until evenly distributed.
  8. For best results, transfer to an airtight container and refrigerate overnight to allow the flavors to meld together.

Notes

For the best flavor and texture, use block cheese that you shred yourself rather than pre-shredded varieties, which contain anti-caking agents. The pimento cheese will keep in the refrigerator for up to one week in an airtight container.
Serve this versatile spread on crackers, as a sandwich filling, stuffed in celery sticks, melted into grits, or as a topping for burgers. For a vegetarian version, substitute soy sauce for the Worcestershire sauce, which contains anchovies.