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1 pound sharp cheddar cheese, shredded

1 (8oz) package cream cheese, at room temperature

½ cup mayonnaise, or to taste

1- 1 ½ teaspoons Tabasco

1 (7oz) jar diced pimentos, undrained

1 cup chopped pecans

Combine the cheddar and cream cheese in a food processor, pulsing to mix. Mix in the mayonnaise and Tabasco. Scrape into a mixing bowl and stir in the

pimentos and their juice and the pecans. Refrigerate until ready to serve. Serve with crackers.

Source: Pecans, by Kathleen Purvis (A Savor The South Cookbook)