Bacon and Pecan Pimento Cheese

You might be surprised to know that pimento is a vegetable, not a cheese. The pimento is a heart-shaped pepper that made its way to a young United States via Spanish explorers. The largest commercial producer and retailer of pimentos in the United States, Moody Dunbar, was started in East Tennessee by a schoolteacher seeking to supplement his income during the Great Depression. Southerners have always loved this ubiquitous and versatile spread, embracing it as “the pâté of the South.” We add the smokiness of bacon and the satisfying crunch and sweetness of pecans.

Ingredients

• 12 ounces grated sharp yellow cheddar (3 cups)

• 12 ounces grated extra sharp white cheddar (3 cups)

• 1 cup mayonnaise, such as Duke’s

• 1 (4-ounce) jar diced pimentos, drained

• 1/4 cup toasted pecan pieces (see Note)

• 1/2 cup cooked and diced bacon (about 8 strips)

• 1/2 tablespoon Dijon mustard

• Pinch cayenne pepper

• Pinch celery seed

• Kosher salt and freshly ground black pepper, to taste

Bourbon Country Cookbook by David Danielson and Tim Laird

Directions

In a large bowl, combine the yellow cheddar, white cheddar, mayonnaise, pimentos, pecans, bacon, mustard, cayenne pepper, and celery seed. For a smoother mixture, use a stand mixer with a paddle attachment and beat on medium speed for 2 to 3 minutes. When the mixture is completely combined, taste and add salt and pepper as needed. Transfer to an airtight container and store in the refrigerator for up to 1 week.

Note: To toast pecans at home, preheat the oven to 325°F. Place the pecans on a baking sheet and bake for 5 to 7 minutes, until the nuts begin to brown and become fragrant.