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BlogRecipes
1919 Pimiento Cheese
byJoanna Gaines
Total 1 hour and 10 minutes
Active 10 mins
Makes about 5 cups
fromLunch With MikeyMagnolia Table with Joanna Gaines
TIP: Grating processed cheese can be challenging because it’s so soft. Freeze it just until firm, about 1 hour, to make it easier to grate.
Ingredients
    • 3 cups bagged grated mild white Cheddar cheese (about 12 ounces)
    • 1 cup bagged grated sharp Cheddar cheese (about 4 ounces)
    • 4 ounces processed cheese, such as Velveeta, grated (see Cook’s Note)
    • 2 cups mayonnaise, preferably Hellmann’s
    • 1/2 cup drained diced pimientos
    • 1/4 cup minced green onion (light and dark green parts)
    • 1/4 cup chopped pecans, toasted (optional)
    Directions
    1. In a large bowl, combine the Cheddar cheeses, Velveeta, mayonnaise, pimientos, green onion, and pecans (if using). Stir gently until well mixed. Cover and chill for 1 hour before serving.
    2. Store in a covered container in the refrigerator for up to 4 days.
    “Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines © William Morrow 2018. Provided courtesy of Joanna Gaines. All rights reserved.

    Meet The Creator

    Joanna Gaines

    Joanna Gaines is the co-founder of Magnolia, a home and lifestyle brand, a bestselling author, and editor-in-chief of Magnolia Journal. Alongside her passion for design and food, nothing inspires Jo more than time at home with family—messing with recipes in the kitchen or planting something in the garden.

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