Pimento Cheese

• 1 cup sharp cheddar cheese, shredded
• 1 cup monterey jack cheese, shredded
• 1 (2 ounce) jar diced pimentos, drained
• 14 cup pecans, chopped
• 14-12 cup mayonnaise
• 14 teaspoon garlic powder
• 14 teaspoon dry mustard
• 14 teaspoon black pepper
• 1 pinch sugar
• 14 teaspoon Worcestershire sauce
• 14 teaspoon Tabasco sauce

1. Combine cheese, dry spices and sugar, tossing well so spices are thoroughly distributed throughout the cheese.
2. Add in the drained pimientos, Worcestershire & Tabasco, mixing well.
3. Begin adding in mayonnaise, starting with 1/4 cup.
4. Mix well & continue adding until it is a stiff, chunky paste.
5. Take 1/3 to 1/2 the mixture and process it in a food processor or blender until it is a smooth, creamy paste.
6. Add the processed paste back in to the chunky paste and add in the pecans.
7. Mix so the pastes and the pecans are well combined.
8. Store in air-tight container in fridge.
9. It is best if you let it sit overnight so the flavors can combine, but if you can't help yourself just go ahead and have some now.

cheddar cheese, cheese, pimentos, pecans, mayonnaise, garlic, mustard, black pepper, sugar, worcestershire sauce, tabasco sauce

Taken from www.food.com/recipe/pimento-cheese-209233 (may not work)