- 24 oz freshly shredded sharp Cheddar
- 1 jar diced pimento (juice included) – small or medium
- 1 cup chopped pecans
- About 1 cup mayonnaise or Greek yogurt (more or less to preferred texture)
- Salt, pepper, and/or cayenne or hot sauce to taste
Mix ingredients; chill (overnight recommended). This is my adaptation of my coworker’s awesome recipe. I can’t eat store-bought pimiento cheese anymore thanks to Angie.