Pimento Cheese Spread II

Rating: 3.83 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

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

By OAC

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
4
Yield:
4 cups
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

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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Nutrition Facts

Per Serving:
962 calories; protein 30.4g; carbohydrates 6.7g; fat 92.1g; cholesterol 140.1mg; sodium 1021.2mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Crystal
Rating: 5 stars
07/08/2008
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. Read More
Helpful
(25)

Most helpful critical review

Jewissa
Rating: 3 stars
01/22/2009
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. Read More
Helpful
(40)
12 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Jewissa
Rating: 3 stars
01/22/2009
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. Read More
Helpful
(40)
Crystal
Rating: 5 stars
07/08/2008
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. Read More
Helpful
(25)
kellinalan
Rating: 5 stars
09/10/2007
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! Read More
Helpful
(22)
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Butterfly Flutterby
Rating: 3 stars
02/20/2007
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. Read More
Helpful
(16)
CHEFSCHROCK
Rating: 2 stars
04/08/2005
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. Read More
Helpful
(6)
Carolyn J. Fisher
Rating: 4 stars
09/03/2009
Very good I added a little tabasco and chopped nuts. Read More
Helpful
(5)
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Lou Ann Daughenbaugh Long
Rating: 5 stars
04/13/2009
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. Read More
Helpful
(4)
PRINCESSOFHERHOME
Rating: 5 stars
06/18/2005
yummy! just don't store toooo long! anything changes taste in 3 days! Read More
Helpful
(4)
Shelley Harcar
Rating: 4 stars
05/16/2014
this was very good & super easy. I left out the nuts because of an allergy. I added a dash of garlic powder and a dash of red pepper...I'd make it again Read More
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