Now I love pimiento cheese all ways - homemade and yeah, even the fluorescent orange, goopey store-bought stuff - but if you usually buy the grocery store pimiento cheese spread, then this recipe is a bit different than the spread you are accustomed to. Much less mayonnaise than most home recipes, and an addition of cream cheese and pecans (which you can leave out), it's a bit of a unexpected flavor surprise to the mouth, though be sure to label it for those with nut allergies!
If you prefer some texture in your spread, then finish this recipe by stirring in the final ingredients, or you can do as I did in the photo above, and puree it all together in the food processor, so that it is blended and smooth.
This is a delicious change from the usual, but if you prefer, I've got a recipe for Basic Pimento Spread and a slightly spicy, Roasted Red Pepper Pimento Cheese that is just delicious!
| Share |
Pecan and Pimento Cheese Spread
From the Kitchen of Deep South Dish
1 cup of pecans (can omit)
12 ounces of extra-sharp Cheddar cheese
3 cloves of garlic
Palmful of fresh parsley
4 tablespoons regular Kraft mayonnaise
3 ounces of cream cheese, softened to room temperature
Couple dashes of Tiger sauce or Pickapepper sauce
Couple dashes of hot sauce
1 (4 ounce) jar of diced pimientos, undrained (more or less as desired)
1-1/2 pound loaf of Bunny Giant Sandwich white bread
Process the pecans in a food processor until coarsely chopped. Turn out into a bowl. Shred the cheese and add to the pecans. Process the garlic in the food processor until well chopped; add the parsley and process a bit longer. Add the mayonnaise, cream cheese, garlic, and sauces and puree until smooth. Turn out into pecan and cheese mixture; stir well to combine. If you don't want it chunky, turn everything back into the food processor, and puree all together. Turn out into bowl, cover and refrigerate for 1 hour or overnight.
Bring the pimiento cheese mixture to room temperature. Spread, stack and slice as above to remove all the crusts. Cut the sandwiches into desired sizes and arrange on a doily lined platter.
Source: http://deepsouthdish.com
Check These Out Too!
Cheese Straws
Cheesy Garlic Bread
Spicy Cheese Bites
~
Raw garlic gave this an unpleasant tang not to my taste. I'll look for a sweeter version.
ReplyDeleteOh darn Anonymous - I'm sorry that you didn't care for the recipe.
ReplyDeleteYes, you would certainly have to be a fan of garlic to enjoy this version since it contains 3 cloves of garlic, though of course you could also just leave it out. It could also be that the extra sharp cheddar cheese might be too tangy for you and in that case you might want to use mild cheddar.
Of course this is just one variety of pimento cheese. As noted in the post right above the recipe, I also have another one here made with roasted red peppers that I love, http://www.deepsouthdish.com/2010/06/roasted-red-pepper-pimento-cheese.html but again, you would have to like roasted red peppers. Of course you can also just substitute plain pimento.
It could be that you may prefer a basic pimento cheese - just cheddar (again, you could substitute mild for the sharp), mayonnaise and jarred pimento. That link is also right above the recipe http://www.deepsouthdish.com/2008/12/basic-pimento-spread.html
I'm sorry that you missed those other versions here at my site, and were disappointed in this recipe. I hope that you find a version that you like. It really is delicious. :)
This is SO GOOD! I was raised in the south and this is typical SOUTHERN PIMENTO CHEESE.....YUM..like all your recipes...this is another GREAT one! Thanks so much for sharing your recipes.
ReplyDeleteKeep up the wonderful work. I enjoy trying new recipes and am delighted in the results!
Have a wonderful weekend!
Thanks Becky! It's a little different from what some folks are used to, but I enjoy it with the pecans. Course I haven't met a pimento cheese that I haven't loved LOL!!
Delete