Angie’s Pecan Pimiento Cheese

  • 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.

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