Dec 19, 2014

Smoky Pecan Pimento Cheese


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.



Cook's Notes:
  • You can use packaged pre-grated cheese, but the texture of the finished product won't be as smooth. Pre-grated cheese is coated with stuff to keep it from clumping up and sticking to itself, so it won't blend quite as nicely. 
  • If you let the block cheese sit out of the fridge for a few minutes before grating, it grates faster and more easily. 
  • The 1/4 teaspoon chipotle powder called for doesn't give any heat, just adds another layer of smoky flavor. Increase amount for more heat. 
  • Pimento cheese makes delicious sandwiches of all kinds: grilled cheese, sliders, excellent on homemade biscuits.
  • To make basic pimento cheese, just mix the cheese, pimentos, and mayonnaise (a little less, about 3/4 cup), then salt and pepper to taste. Some people add in a little onion or other things. My grandmother always added a chopped hard boiled egg.


Going to these fun parties, including Metamorphosis Monday! 


You may also enjoy






Subscribe to Yesterfood by email:

http://feedburner.google.com/fb/a/mailverify?uri=YesterfoodCreatingConnectionsThroughTimeWithFood


23 comments:

  1. Pimento cheese is one of our favorite appetizers. I love the idea of a smoky version!

    ReplyDelete
  2. Yum….love pimento cheese! Love the combination of the smoky pecans and cheese….a winner in my house for sure!!

    ReplyDelete
  3. Joy, Everything looks wonderful, as usual!! So good to see you! Thanks for popping over and linking up to "What to do Weekends" Party! I'm new at this, and am so grateful to see your friendly face and Blog!
    Merry Christmas, Dear Lady!
    Theresa @ Shoestring Elegance

    ReplyDelete
  4. I don't like mine to hot or spicy, but pecans, YES please! Great version Joy! Merry Merry to you~
    Jenna

    ReplyDelete
  5. Your recipe sounds great!

    Happy Holidays! =)

    ReplyDelete
  6. This sounds so delicious! I'll have to give it a try:)

    ReplyDelete
  7. That looks and sounds delicious. I love the idea of adding the finely chopped pecans! Yum!

    Merry Christmas, Joy!

    ReplyDelete
  8. This sounds like the BEST appetizer, Joy....!

    ReplyDelete
  9. What a great way to make a classic better! It's no wonder why it was such a hit!

    ReplyDelete
  10. I love good pimento cheese, this looks like one I definitely want to try!

    ReplyDelete
  11. Should I be admitting that I have never tried this? Looks amazing tho....one to add to the recipe list!

    Thanks for linking up to Marvelous Monday on Smart Party Planning.

    ReplyDelete
  12. Oh I just picked up a jar of pimento's too! Thanks for sharing on Weekend Bites!

    ReplyDelete
  13. Yummo! Thank you for sharing on Show Me Saturday!

    ReplyDelete
  14. My mouth is watering, Joy. Thanks for sharing!

    ReplyDelete
  15. Your Smoky Pecan Pimento Cheese sounds delicious, Joy! I've pinned it to my Appetizers board on Pinterest. Thank you for sharing it with us at The Hearth and Soul hop!

    ReplyDelete
  16. Thank you for posting to Motivation Monday!

    ReplyDelete
  17. Delicious, thanks for sharing with Hearth and soul blog hop, pinning.

    ReplyDelete
  18. Hi Joy,
    I just love how you kicked up the pimento cheese! Thanks so much for sharing this awesome recipe with our special edition of Full Plate Thursday. Hope you are enjoying your holidays and look forward to seeing you soon!
    Miz Helen

    ReplyDelete
  19. Hi Joy! Your wonderful Pimento Cheese has been featured at our Simple Supper Linky Part at Moore or less Cooking Food Blog!! Nettie '

    Link: http://mooreorlesscooking.com/2014/12/29/simple-supper-tuesday-linky-party-7/

    ReplyDelete
  20. I love cheese spreads, and this sounds so delicious!
    Thanks for linking up to our Creative Spark party last week; you're one of this week's featured links! We hope to see you again this week! http://twopurplecouches.com/2014/12/creative-spark-link-party-35/

    ReplyDelete
  21. Hi, Joy, this is Louise Douglas, one of the fairly new co-hosts on the Wednesday Wakeup linky. your pimento chees is to die for! I just want to say Happy New Year, and congratulations for being featured on this weeks linky! you rock! I added you to my google+ circles, and follow you on twitter, fb, and pinterest!

    ReplyDelete
  22. Congratulations on being featured on Wake Up Wednesdays linky party! Check it out here- http://tanyaanurag.blogspot.com/2014/12/wake-up-wednesday-linky-49.html and don't forget to grab the 'Featured Badge'.

    Happy New Year!

    -Tanya

    ReplyDelete
  23. I bet those smoky pecans add such wonderful flavor! Thanks for stopping by and sharing this recipe with us - you're featured this week on Five Friday Finds! I'm looking forward to what you share this week. :)

    ReplyDelete

I would love to hear from you- thank you for taking the time to leave a comment! :) I read all comments, and answer them by email. If you ask a question that I think others might be wondering about, too, I'll answer here in the comment section! :)