A Southern staple, you'll see Pimento Cheese prepared in almost every variation possible. It goes with ease from the simplest lunch table to the most elegant party.
I made this smoky version for a recent family get-together, and it was a big hit. Those people
know pimento cheese, y'all, so I know it was good.
Smoky Pecan Pimento Cheese Print 16 oz. block (ungrated) cheddar cheese (I used 8 oz. mild, 8 oz. medium)
Generous 1/2 cup finely chopped pecans
1 cup real mayonnaise
1 small (2 oz.) jar chopped pimentos, drained
3/4 teaspoon smoked paprika
1/4 teaspoon chipotle powder
1/4 teaspoon garlic powder
1/4 teaspoon liquid smoke
1/8 teaspoon sugar
salt and pepper to taste (I didn't need any salt; the cheese and mayo are pretty salty)
1. Grate cheese into a large bowl, then add pecans. Set aside.
2. In a small bowl, mix the mayonnaise and all the rest of the ingredients until very well combined.
3. Stir mayonnaise mixture into cheese and pecans and mix well.
4. Cover tightly and refrigerate several hours or (preferably) overnight. Setting it out of the refrigerator for a few minutes before serving will make it more spreadable. Refrigerate leftovers.