The Very Best Cheese Spread

With Roasted Red Peppers and Pecans

August 28, 2015

Roasted Red Pepper and Pecan Cheese Spread on The Style Gathering www.thestylegathering.com

The Very Best Cheese Spread

All Images
Jennifer Hagler Photography

By Buffy York

I came across a recipe in Southern Living almost 10 years ago and over the years it has morphed into this amazing twist on traditional pimento cheese. Southern Living called it “The Very Best Pimento Cheese” and they weren’t lying. Needless to say Mrs. Stratton did not have her hand in this recipe development.

As with everything I cook, I tweaked it to my own personal taste and along the way a few mishaps like burning the pecans and forgetting to buy pimentos at the grocery have resulted in something that most folks have a fit over. One of my friends finally told me to quit saying “it’s kinda like pimento cheese” because she doesn’t care for pimento cheese but loves this.

The Very Best Cheese Spread
with Roasted Red Pepper and Toasted Pecans
1 1/2 cups of Duke’s Mayo
2 teaspoons grated onion
dash of worstershire
1/4 teaspoon ground red pepper
kosher salt and fresh ground pepper to taste
1/2 cup diced roasted red peppers
8 ounces of finely grated sharp cheddar cheese
8 ounces of roughly grated extra sharp cheddar cheese
1/2 cup toasted (almost burned) pecans chopped

Mix the first 6 ingredients in a medium size bowl and fold in cheese and pecans until well combines. This spread can be served on crackers, flat pretzels or raw veggies. It also makes a great grilled cheese sandwich and adding it to a BLT is will knock your socks off!

The original recipe introduced me to Duke’s Mayo and I have never bought or cooked with anything since. It is the best! Toasted pecans were a later addition, and I once toasted them right to the burned threshold and used them anyway. It was a pleasant surprise how much flavor and texture they added. I have also substituted roasted red peppers that you can make yourself at home or buy in a jar and are actually much cheaper than pimentos. Grating the two types of cheeses two different ways with your box grater was a Southern Living secret they let us in on which again adds different textures that your mouth will appreciate.

I’m not an expert in the field but I’m pretty sure this is a great low carb snack and if you leave off the worstershire it is gluten free and wheat belly friendly.

16 Comments

August 29, 2015

Lauryn

Yum!!!! Anytime you “tweak” a recipe it never disappoints!!! Can’t wait to try this!!!!

August 30, 2015

Buffy York

I think it is perfect paired with red wine. Come over and let’s give it a try! –Buff

August 29, 2015

Heather Anthony

I’m making this for the first tailgate. Thanks Buffy!

August 30, 2015

Buffy York

You’re welcome! Can I come to your tailgate?

August 29, 2015

EVH

If you sub green onions for the grated onion and add cooked, crumbled bacon, you have my “ver best cheese spread!”

August 30, 2015

Buffy York

Bacon makes everything better! –Buffy

August 29, 2015

Kat

Love Duke’s too!! Simply the only mayo I have ever liked! Can’t wait to try this in all forms suggested. Love that you added the gluten free comment 😉

August 30, 2015

Buffy York

Dukes is by far the clear winner and as far as gluten-free goes I am just getting started on the wheat belly diet and it is becoming a much bigger deal to me! –Buffy

August 29, 2015

Wini

YUM!!!! MP and I are pimento cheese junkies!!

August 30, 2015

Buffy York

Let me know what you think! –Buff

August 29, 2015

Gigi

Sounds delicious! Can’t wait to try it. Grating the cheese yourself is a must 😉

August 30, 2015

Buffy York

I totally agree Gigi. Already grated cheese is too dry for my taste. The extra effort is worth it. –Buff

August 29, 2015

Amanda

Yum! Can’t wait to try this!

August 30, 2015

Buffy York

Amanda, It is so good! You will not be disappointed. –Buffy

August 30, 2015

Sherri

Hey Buff, love the dish! What’s the brand of pottery?

August 30, 2015

Buffy York

It is from Anthropologie and they still have them in stores! Buff