1919 Pimiento Cheese

1919 Pimiento Cheese

by Joanna Gaines
Total 1 hour and 10 minutes | Active 10 minutes
Makes about 5 cups
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.

    3. “Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines © William Morrow 2018. Provided courtesy of Joanna Gaines. All rights reserved.
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