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, their juice and the pecans. Refrigerate until ready to serve. Serve with crackers.
Source: Pecans, by Kathleen Purvis (A Savor The South Cookbook)
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