Buffalo-Pecan Pimento Cheese Dip

Buffalo-Pecan Pimento Cheese Dip


1 cup pecan pieces

1/2 pound (or 2 cups) sharp cheddar cheese, freshly grated

4 ounce jar sliced pimentos

2 tablespoons red hot sauce (like Franks RedHot Original Sauce)

2 tablespoons mayo

1 teaspoon kosher salt

1/2 teaspoon fresh cracked pepper

1 tablespoon chives, chopped



  1. Preheat oven to 350 degrees F.
  2. Spread pecan pieces on a baking sheet and roast for 8 to 10 minutes, or until golden brown and fragrant, tossing once halfway through the cooking time. Remove from oven and set aside to let cool completely.
  3. In a bowl, combine the cheddar cheese and pimentos with all the juice in the jar, Franks RedHot sauce, mayo, salt and pepper. Stir until combined. Then, add 3/4 of the pecan pieces, reserving the rest for topping, and mix until combined.
  4. Place the dip in a serving bowl and top with the remaining pecan pieces and freshly chopped chives.
  5. Serve with fresh cut veggies and crackers for dipping. Makes 30 servings (two tablespoons per serving).