Reviewed: Sep. 3, 2009

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

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Reviewer:

CJFisher

Cooking Level: Expert

Living In: Winter Park, Florida, USA

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Reviewed: 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.

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Reviewer:

BHLLAL

Cooking Level: Intermediate

Living In: Three Springs, Pennsylvania, USA

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Reviewed: Jan. 21, 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.

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Reviewer:

Jewissa

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Davis, California, USA

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Reviewed: Jul. 8, 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.

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Reviewer:

Crystal

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Reviewed: 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!

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Reviewer:

kellinalan

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Reviewed: 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.

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Reviewer:

Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Jun. 18, 2005

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

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Reviewer:

PRINCESSOFHERHOME

Cooking Level: Intermediate

Living In: Providence Village, Texas, USA

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Reviewed: Apr. 8, 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.

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