Sometimes the Southern side of me can’t resist sharing a classic, comforting recipe. This Buffalo Pecan Pimiento Cheese is one of those nostalgic, crowd-pleasing dishes that’s easy to make and perfect for gatherings, tailgates, or game-day snacking.
My mother always served pimento cheese when she entertained. It was one of those quick, reliable recipes she would put together in minutes, and guests would always ask for the recipe. Inspired by her version, I developed this Buffalo-Pecan take for football season: it has the creamy, tangy base of traditional pimiento cheese with the added crunch of roasted pecans and a touch of hot sauce for a spicy kick. It’s quick to prepare and disappears fast—so plan on doubling the batch if you’re serving a crowd.
Why pecans? They offer a rich, buttery crunch that elevates the dip’s texture and adds flavor depth. Pecans are also a nutrient-dense nut, relatively low in carbs and higher in monounsaturated fats compared with some other nuts. A one-ounce serving provides a modest amount of protein and fiber, and when consumed as part of a balanced diet low in saturated fat and cholesterol, nuts like pecans have been associated with heart-healthy dietary patterns.* Their flavor pairs exceptionally well with sharp cheddar and a touch of hot sauce.
This recipe is straightforward: roast the pecans to bring out their aroma, combine with freshly grated sharp cheddar, pimentos, mayonnaise, a little hot sauce, and seasoning. I like to reserve a handful of chopped pecans to sprinkle on top for a crunchy finish and add fresh chives for color and mild oniony brightness. Serve with crackers, fresh-cut vegetables, or toasted baguette slices for dipping.
*According to the U.S. Food and Drug Administration: Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. One serving of pecans (28 g) contains primarily unsaturated fat and relatively little saturated fat.
Buffalo-Pecan Pimiento Cheese
Serves: 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
- 1 cup raw pecan halves
- 1/2 lb (about 2 cups) sharp cheddar cheese, freshly grated
- 4 oz jar sliced pimientos, drained with a bit of the juice reserved
- 2 tbsp Frank’s RedHot Original Sauce (or your preferred hot sauce)
- 2 tbsp mayonnaise (homemade or your favorite brand)
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 2 tbsp fresh chives, finely chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Spread the pecans in a single layer on a baking sheet. Roast 8–10 minutes, tossing once halfway through, until the pecans are golden brown and fragrant. Remove from the oven and let cool completely.
- Coarsely chop the cooled pecans and set aside, reserving about 1/4 cup for the topping.
- In a mixing bowl, combine the grated sharp cheddar, pimientos (with a little of their juice if desired), hot sauce, mayonnaise, salt, and pepper. Stir until evenly mixed.
- Add about 3/4 of the chopped pecans to the cheese mixture and fold gently until incorporated.
- Transfer the dip to a serving bowl, sprinkle the reserved pecans on top, and finish with a scattering of chopped chives.
- Serve with fresh-cut vegetables, crackers, toasted bread, or pretzels for dipping.
- Enjoy immediately, or refrigerate and bring to room temperature before serving. The dip will keep in an airtight container in the refrigerator for 3–4 days.
Author: Alex Snodgrass
Recipe source: The Defined Dish
Note on partnerships: This post contains sponsored content and was created in collaboration with American Pecans. I work only with companies and products I genuinely support, and while I may be compensated for sponsored work, my opinions remain entirely my own.