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Yield: 2 cups
2 cups (8 ounces) shredded extra-sharp Cheddar cheese
1 (2 ounce) jar diced pimiento, drained
2/3 cup mayonnaise (we use light mayo to cut the fat)
1/3 cup chopped pecans, toasted
6 small pimiento-stuffed olives, diced (more if you prefer)
1/4 tsp. hot sauce
1/4 pepper
Toast pecans in small skilled on medium heat (about 3-4 minutes).
STIR together first 7 ingredients. Chill mixture.
Serve with celery or on toasted wheat bread squares as an appetizer
or your favorite Mrs
Baird's bread for a great sandwich!
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