Pimiento Cheese

Make this crowd-pleaser in minutes...but every step counts, so no fudging!

Make The Mayo Mixture:
In a large bowl, stir together the following ingredients until well blended.
1 1/2 cups of high-quality Mayonnaise, such as Hellman's or Duke's
1 (4oz) jar diced pimiento, drained
1 tsp. Worcestershire sauce
1 tsp. finely grated onion
1/4 tsp. ground red pepper

Toast:
Toasting brings out the flavor of the nuts.
Preheat your oven to 350 degrees, bake 1 cup chopped pecans in a single layer in a shallow pan for 8-10 min. or until toasted and fragrant. Stirring halfway through.

Shred The Cheese:
Texture matters.
Using the small side of a cheese grater, finely shred 1(8oz) block of extra-sharp Cheddar cheese. Then use the large side and shred 1 (8oz) block of sharp Cheddar cheese.

Stir and Enjoy!
Add pecans and shredded cheeses to mayo mixture, stirring until blended. You can store it in the refrigerator up to 1 week. Serve with celery sticks and assorted crackers, or make a grilled pimento cheese sandwich in a skillet or panini press.

My mom got this recipe from Southern Living magazine. It is so good. I have just eaten with wheat crackers so far.