Nutty Pimento Cheese Recipe

Toast nuts

Preheat a small skillet over medium heat. Add pecans and slivered almonds in a single layer and toast, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Transfer to a plate to cool, then coarsely chop the pecans if whole. Set aside.

Soften and blend

In a large bowl, combine the softened cream cheese and mayonnaise. Use a sturdy spatula or electric mixer on low speed to blend until smooth and homogenous, about 1–2 minutes. Scrape down the sides of the bowl.

Add dairy

Stir in the sour cream until incorporated. This keeps the mixture spreadable and slightly tangy.

Fold in cheddar

Add the shredded sharp cheddar cheese to the bowl. Fold with a spatula until evenly distributed but still slightly chunky—do not overmix to a completely smooth paste; you want texture.

Mix vegetables

Add the finely chopped roasted red pimentos, thinly sliced green onion, and finely minced shallot to the cheese mixture. Fold gently to distribute.

Season

Sprinkle in the garlic powder, smoked paprika, hot sauce, Worcestershire sauce, lemon juice, kosher salt, and freshly ground black pepper. Taste and adjust salt and heat as needed. Start by mixing half the salt, taste, then add up to the full amount listed if needed—this prevents over-salting.

Fold in nuts

Fold the toasted chopped pecans and toasted slivered almonds into the pimento cheese until evenly distributed. Reserve a small pinch of nuts for garnish if desired.

Chill for melding

Cover the bowl with plastic wrap or transfer the mixture to an airtight container. Refrigerate for at least 1 hour (preferably 2–4 hours) to allow flavors to meld and the texture to firm up for easier spreading.

Before serving

Remove from fridge 10–15 minutes before serving to come slightly toward room temperature. Stir once to re-incorporate any separated liquid. Transfer to a serving bowl, sprinkle remaining chopped nuts and chopped chives or parsley on top, and optionally drizzle a teaspoon of olive oil over the surface for sheen.

Serve Nutty Pimento Cheese with crackers, toasted baguette slices, crisp vegetable sticks, or use as a sandwich spread. Keeps well refrigerated up to 4–5 days in an airtight container; stir before serving.