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Toasted Pecan Pimiento Cheese Dip

Source of Recipe

From "The Outdoor Table" by April McKinney


Recipe Introduction

"You can't get much more Southern than pimiento cheese and pecans. There aren't a lot of ingredients in this simple recipe, so spend a little more money to buy the highest-quality ingredients you can afford. Grating your own cheese and toasting your own pecans are small steps that elevate this dish."

List of Ingredients

• â…” cup pecans
• 4 ounces cream cheese, softened
• ½ cup mayonnaise
• 2 cups freshly shredded sharp Cheddar cheese
• 3 Tbsp pimientos
• ¼ tsp salt
• ¼ tsp ground black pepper
• Crackers or celery sticks, for serving


Recipe

Place the pecans in a dry skillet over medium heat. Cook, tossing them occasionally, until the pecans are toasted and fragrant, for 5 to 6 minutes. Remove the skillet from the heat, and chop the pecans. Set aside 2 tablespoons for sprinkling on the finished dip.

Place the cream cheese in a large bowl. Using an electric mixer on medium speed, beat the cream cheese until it is light and fluffy. Mix in the mayonnaise, cheese, pimientos, salt, and pepper until they are well combined. Fold in the pecans.

Spoon the dip into a serving dish, cover, and refrigerate. Before serving, sprinkle the reserved pecans over the dip. Serve with crackers or celery sticks.

Makes 6 to 8 servings.