Our Favorite Pimiento Cheese

This top-rated pimiento cheese is great to serve as a dip for to use for a sandwich filling.  Stirring in chopped pecans adds great flavor and texture. You can make  this crowd-pleasing cheese spread in minutes–but every step counts, so no fudging!

Ingredients

  • 1 1/2 cups mayonnaise, such as Hellman’s or Duke’s
  • 1 (4-oz.) jar diced pimiento, drained
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon finely grated onion
  • 1/4 teaspoon ground red pepper
  • 1 cup chopped pecans
  • 1 (8-oz.) block extra-sharp Cheddar cheese
  • 1 (8-oz.) block sharp Cheddar cheese
  • Celery sticks and assorted crackers

Preparation

  1. Make the mayo mixture. In a large bowl, stir together mayonnaise, diced pimiento, Worcestershire sauce, grated onion, and ground red pepper until blended.
  2. Toast the pecans. Toasting brings out the rich flavor of the nuts. Preheat your oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. (Stirring helps to ensure even browning.)
  3. Shred the cheese. Trust us–texture matters. Using the small side of a box grater, finely shred extra-sharp Cheddar cheese. Then use the large side of the grater to coarsely shred sharp Cheddar cheese. Fresh cheese makes a difference.
  4. Stir and enjoy. Add pecans and shredded cheeses to mayo mixture, stirring until blended. You can store it in the refrigerator up to 1 week. Serve with celery sticks and assorted crackers, or make a grilled pimiento cheese sandwich in a skillet or panini press.

Turkey Burger Patty Melts
Never eat a bland turkey burger again! Mix toasted pecans, Gorgonzola cheese, and garlic salt with ground turkey to form the patties. A cranberry-Dijon mustard sauce serves as the perfect condiment to the layers of grilled bread, Monterey Jack cheese, arugula, and favorful turkey burgers.

Ingredients

  • 3/4 cup chopped pecans
  • 1 1/2 pounds lean ground turkey
  • 2/3 cup crumbled Gorgonzola cheese
  • 1 teaspoon garlic salt
  • 3/4 teaspoon freshly ground pepper
  • 1/2 cup canned whole-berry cranberry sauce
  • 1/3 cup Dijon mustard
  • 12 sourdough bread slices
  • 6 (3/4-oz.) Monterey Jack cheese slices
  • 3 cups loosely packed fresh arugula

Preparation

  1. Heat pecans in a small nonstick skillet over medium-low heat, stirring often, 8 to 10 minutes or until toasted and fragrant.
  2. Combine ground turkey, next 3 ingredients, and pecans in a large bowl. Shape into 6 (1/2-inch-thick) patties, shaped to fit bread slices.
  3. Cook patties in a large lightly greased skillet over medium heat 5 to 6 minutes on each side or until done.
  4. Stir together cranberry sauce and Dijon mustard. Spread 1 Tablespoon cranberry mixture on 1 side of each bread slice. Layer 6 sourdough bread slices with Monterey Jack cheese, arugula, and turkey burgers; top with remaining bread slices, cranberry mixture side down.
  5. Cook sandwiches, in 2 batches, on a hot griddle or in a lightly greased skillet over medium heat 2 to 3 minutes on each side or until golden brown and cheese melts.