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READY IN 20 mins

Pimento Cheese Spread II

Read Reviews (9)

"This is a classic appetizer cheese spread that can be spread on crackers or onto bread." — OAC

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Original recipe makes 4 cups Change Servings

1 (4 ounce) jar pimento peppers, chopped with juice reserved
1 cup mayonnaise
1 pound shredded sharp Cheddar cheese

1/2 cup chopped pecans
salt and freshly ground black pepper to taste

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Directions

In a medium bowl, stir together the chopped pimentos, their juice, and the mayonnaise. Add the cheese, and stir until thoroughly coated. Stir in the pecans and season with salt and pepper. Serve immediately, or refrigerate until serving.

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PREP 20 mins
READY IN 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 08, 2008

The secret is cream cheese. Use Miracle Whip in place of mayo. Blend cream cheese, pimentos,pecans first. Add cheddar, then miracle whip as needed. Use miracle whip to freshen up.

—Crystal

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Most Helpful Critical Review

Jan 22, 2009

If you're looking for the pimento cheese eaten in the Southern US, this is NOT it! To make the "classic" spread, omit the nuts, add just a dash of hot sauce (for flavor, not heat), and 1/4 teaspoon of garlic powder. It will keep for weeks in the fridge and makes a great sandwich. Also good melted over tortilla chips.

—Jewissa

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9 Ratings

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Sep 10, 2007

This is our absolute fav pimento cheese. We have been making it this way for a few years. Some tips. Shred your own cheese. Its SO MUCH BETTER. Its a lot of work to shred a pound of cheese, but the package stuff just does not compare. If you are going to serve it as a spread for crackers (as opposed to a sandwhich spread, which to me is odd, but lots of people like it that way), don't add all the juice from the pimentos. It will be too runny. Drain and save the juice and add as much as you want to make it a nice considtancy to serve as a cracker spread. To me, a little bit of pepper and salt goes a long way...but thats a personal preference!

—kellinalan

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Feb 20, 2007

This was not our favorite. We love pimiento cheese, and my husband loves pecans, but this recipe just didn't work for us. A waste of good pecans. Sorry.

—Butterfly Flutterby

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Apr 08, 2005

I'd recommend decreasing the amount of nuts in it. After a few days, the pecans gave it a bitter taste and was too overpowering. I did not add any pepper to it.

—CHEFSCHROCK

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Sep 03, 2009

Very good, I added a little tabasco and chopped nuts.

—CJFisher

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Apr 13, 2009

This is a simple basic Pimento Cheese recipe; just what I was looking for. I think that it is delicious. I used salad dressing instead of mayo because I like the tart taste of salad dressing.

—BHLLAL

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Jun 18, 2005

yummy! just don't store toooo long! anything changes taste in 3 days!

—PRINCESSOFHERHOME

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Nutrition

Calories
962 kcal
48%

Carbohydrates
6.7 g
2%

Cholesterol
140 mg
47%

Fat
92.1 g
142%

Fiber
2 g
8%

Protein
30.4 g
61%

Sodium
1118 mg
45%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pimento Cheese Spread II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 962
Calories from Fat: 829

% Daily Value *
Total Fat 92.1g 142 %
Saturated Fat 31.4g 157 %
Cholesterol 140mg 47 %
Sodium 1118mg 45 %
Potassium 223mg 6 %
Total Carbohydrates 6.7g 2 %
Dietary Fiber 2g 8 %
Protein 30.4g 61 %
Sugars 2.5g
Vitamin A 41 %
Vitamin C 40 %
Calcium 104 %
Iron 17 %
Thiamin 13 %
Niacin 49 %
Vitamin B6 31 %
Magnesium 19 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.