Pimento Cheese Spread

Kelly Smith Howard (originally from Brenda's Eatery in Henderson, Texas)
Yield: 2 cups (4-5 sandwiches)

Brenda’s Eatery is now closed, so I’m glad I have this recipe so I can still enjoy this yummy treat — pimento cheese perfected! (Nov 2010)

2 cups Colby-Cheddar cheese, finely shredded

3-4 green onions

1 (4oz) jar diced pimientos

Mayonnaise, enough to hold together

Dash of Lawry’s^® Seasoned Salt*

1/2 cup pecans, toasted, chopped

Juice from jar of jalapeños 

Mix together first five ingredients. Then add pecans. Pour in a tiny amount of jalapeño juice, combine and then taste.

*I use around 1/2 tsp of Lawry’s Seasoned Salt. I have used Tony Chachere’s^® Creole Seasoning as well.

NOTE: For an appetizer, dollop on crackers and dot with jalapeño jelly.