Pimiento Cheese Spread

By MarieR

Will keep in refrigerated up to 1 week. (from Evie)

Ingredients

• 1 cup chopped pecans, toasted
• 1 1/2 cup mayo
• 1 (4-oz.) jar diced pimiento, drained
• 1 teaspoon Worcestershire
• 1 teaspoon onion, finely grated (or McCormick's minced)
• 1/4 teaspoon ground red pepper
• 1 (8-oz.) block sharp cheddar cheese (or bag shredded)

Preparation

Step 1

1. TOAST THE PECANS
Toasting brings out the rich flavor of the nuts.
Preheat your oven to 350. Bake 1 cup chopped pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted & fragrant. While pecans are toasting,
2. MAKE THE MAYO MIXTURE
In a large bowl, stir together mayo, pimiento, Worcestershire sauce, onion, red pepper; until blended.
3. SHRED THE CHEESE
4. STIR & ENJOY
Add pecans and shredded cheese to mayo mixture, stirring until blended. Will keep in refrigerator up to 1 week.