My hostess for the day served this lovely pimiento cheese with crackers. I usually don’t care for pimiento cheese but this is heavenly! She shared the recipe with me and said it came from some newspaper, perhaps the Baxter Bulletin.
1/4 C. mayonnaise
1 – three ounce package cream cheese, softened
3 garlic cloves, minced
6 – 8 drops Tabasco sauce
1 – 2 ounce jar pimientos, undrained
3 C. finely shredded Cheddar cheese
1 C. pecan chips
Combine the first 5 ingredients in a food processor or blender and precess until smooyh. Spoon into a bowl. Add teh undrained pimientos, Cheddar and pecans, stir in.
Cover well and refridegerate at least 4 hours or overnight.
Serve with your favorite crackers.
Serves 16. (Not in my house!)