Fruit and Nut Pimiento Cheese

Top your burger off with this delightful take on a traditional spread, or serve as an appetizer with your favorite choice of crackers. A favorite of our editor’s, this pimiento cheese is sure to be a crowd pleaser! 

Fruit and Nut Pimiento Cheese
Yield: 3 and 1/2 cups
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  1. 1 (8-ounce) package cream cheese, softened
  2. 1 cup shredded sharp Cheddar cheese
  3. 1⁄3 cup finely chopped pecans
  4. 1⁄4 cup diced pimientos
  5. 1⁄4 cup minced Vidalia onion
  6. 1⁄4 cup dried cranberries, chopped
  7. 2 tablespoons minced fresh parsley
  8. 1 teaspoon Worcestershire sauce
  9. 1⁄4 teaspoon ground paprika
  10. 1⁄4 teaspoon salt
  1. In a medium bowl, combine all ingredients, mixing to blend.
  2. Refrigerate until ready to use.
  1. Pimiento cheese can be stored, covered, in the refrigerator for up to 5 days.
Taste of the South
Recipe courtesy of Athena Russell, Florence, South Carolina


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