World’s Best Pimiento Cheese

  • Yield 16 servings


1/4 cup mayonnaise
1 (3-ounce) package cream cheese, softened
3 garlic cloves, minced
1/4 cup chopped flat-leaf parsley
6 to 8 drops Tabasco sauce
1 (2-ounce) jar pimientos, undrained
3 cups finely shredded sharp Cheddar cheese
1 cup pecan chips


  1. Combine mayonnaise, cream cheese, garlic, parsley and Tabasco in a food processor or blender; process until smooth. Spoon into a medium bowl. Add pimientos and liquid, Cheddar, and pecans; mix well.
  2. Cover with plastic wrap and refrigerate at least 4 hours to overnight to allow the flavors to blend.

Recipe by Betty Bagley, Athens, Tenn.



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