This is great as a spread on sandwiches, crackers, or in celery.
- 2 green onions chopped
- black pepper to taste
- 4 tablespoons mayonnaise
- 1 (3 ounce) package softened cream cheese
- 3 cloves garlic pressed
- 2 tablespoons pineapple preserves
- 3 dashes pickapeppa sauce
- 3 dashes tabasco sauce
- 1 cup pecans optional - but i love 'em
- 1 (5 ounce) jar diced pimentos and all juice
- 12 ounces extra-sharp cheddar cheese
- Carbohydrate 31.5208500156471 g
- Cholesterol 15.288 mg
- Fat 58.9101687500159 g
- Fiber 5.88559395663476 g
- Protein 6.08164906258408 g
- Saturated Fat 6.25730206250227 g
- Serving Size 1 1 pint (141g)
- Sodium 425.708156257271 mg
- Sugar 25.6352560590123 g
- Trans Fat 2.735390000005 g
- Calories 647 calories
Step-by-step
- Puree till smooth in processor the mayo, cream cheese, garlic, green onions, pineapple preserves, and sauces.
- Turn into bowl.
- now, in food processor, process just till coursely chopped, 1 cup pecans; add pecans and pimentos, with juice, to mayo mixture.
- Now grate cheese in food processor Put into bowl with remaining ingredients.
- Stir well to combine.
- Let stand, refrigerated, at least 1 hour.
- Even better the next day.
Why does yesterday's dip taste flat compared to today's bowl? Moisture distribution dictates success in cold dairy spreads. Blending the mayonnaise, cream cheese, and aromatics first creates a smooth emulsion that coats the palate differently than a chunky hand-mixed batch. Fresh garlic packs more sulfur punch than powdered alternatives; press cloves directly into the wet base rather than mincing to disperse the oils evenly. Pineapple preserves add sucrose, but orange marmalade functions at an equal 1:1 ratio if substitutions are necessary, though citrus peel bitterness will replace the tropical sweetness. Let the mixture rest covered in the refrigerator for at least 60 minutes before serving. This cooling window allows the milk fats to solidify slightly and dampens the raw garlic bite.
Maximizing Second-Day Depth
Storage chemistry improves this recipe significantly over a 24-hour window. Extra-sharp cheddar releases natural oils as it sits in contact with the acidic pimento juice and vinegar-based hot sauces. Grating the cheese through a food processor disc rather than buying pre-shredded blocks prevents the cellulose coating from blocking this crucial fat integration. Toasting the pecans for five minutes at 350 degrees Fahrenheit before processing stops them from turning mealy inside the wet cheese mass.
- Stir the mixture thoroughly after the resting period to reincorporate any separated moisture.
- Keep the spread sealed in an airtight glass container for up to five days.
- Drain excess liquid from the pimento jar if the final texture appears too loose before chilling.
