World's Best Pimento Cheese

Marsha Gardner


Before we moved to Alabama the only encounter I had ever had with pimento cheese was the small jars of Kraft Pimento Cheese. My mom used it to stuff celery for a relish tray.

I had my eyes opened when we moved south. Pimento cheese is a staple in the southern family diet. Needless to say I had to put my stamp on this southern delicacy.

★★★★★ 2 votes


4 Tbsp
mayonnaise, the real thing
3 oz
package cream cheese, softened
3 clove
garlic, minced
1 tsp
onion, finely grated
1 c
pecans, chopped
1 tsp
worcestershire sauce
1 small
jar pimentos, diced, do not drain
12 oz
extra-sharp cheddar cheese, freshly grated
couple dash(es)
tabasco sauce
fresh parsley


1Puree until smooth in the bowl of a food processor the mayonnaise, cream cheese, garlic, parsley grated onion, Worcestershire sauce and Tabasco sauce.
2Turn into a bowl; set aside. In the food processor, coarsely chop pecans. Add pecans and pimentos, with juice, to mayonnaise mixture.
3Now grate or shred int the food processor the 12 ounces of extra-sharp Cheddar cheese.
4Add to mixture in bowl. Stir well to combine. Allow to stand, refrigerated at least i hour. Even better the following day.

About this Recipe

Course/Dish: Cheese Appetizers, Spreads